Clean Eating Harvest Chicken Noodle Soup + #ShowUsYourVeggies

You know you are living the good life when you can make a meal out of hand picked veggies from the garden. That would be if you had a garden with veggies in it and not a forrest of weeds like I do.

Luckily for me I have a green fingered mother who keeps a beautiful garden and who has the talent and patience to raise a veggie patch which our whole family gets to enjoy. It is such a treat to go over for Sunday dinner and be sent out to pick fresh green beans for our meal.

If you’ve ever grown vegetables you will know there comes a time where everything seems to be ready to pick all at once, so I have been able to ‘help mum out’ by going over and picking vegetables to take home and enjoy. It’s a hard life 😉

Now that the weather is cooler I have been enjoying cooking a whole chicken once a week in the slow cooker and then making homemade chicken stock with the leftovers. So I couldn’t think of anything more wholesome and lovely to make with these homegrown veggies than a harvest chicken noodle soup. Have you grown anything this year? Tag us in a picture on Facebook, Twitter or Instagram of your home grown produce using the hashtag #ShowUsYourVeggies

Clean Eating Harvest Chicken Noodle Soup3

By The Kitchen Shed Published: September 22, 2017

• Yield: 4 Servings
• Prep: 5 mins
• Cook: 20 mins
• Ready In: 25 mins

I couldn't think of anything more wholesome and lovely to make with these homegrown veggies than a harvest chicken noodle soup.

Ingredients

• 1-1.5 litres Chicken Stock I used homemade
• 2 Carrots thinly sliced
• 1-2 Cooked Chicken Breasts shredded
• 200 grams Wholegrain Pasta
• 250 grams Green Beans trimmed and sliced
• 1 large Corn Cob corn removed
• 2 large Tomatoes diced
• 1 pinch Sea Salt & Black Pepper to taste
• 1 small bunch Fresh Parsley to serve

Instructions

1. Place the stock and the sliced carrots into a large saucepan and simmer for 5-10 minutes until the carrots are tender.
2. Once the carrots are tender, add the shredded chicken, and pasta and bring to the boil.
3. Once boiling allow to simmer and cook the pasta according the to packet instructions.
4. In the last 5 minutes of cooking, add the green beans and corn to the saucepan and cook until the beans are just tender.
5. Once everything is cooked, stir through the diced tomatoes and season to taste.
6. Serve with fresh parsley and enjoy.

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