One-Pot Chicken Noodle Soup

From a YouTube video Watch the original

Ingredients

• 20 grams olive oil
• 400 grams celery
• 8 grams fresh parsley
• 2 lb rotisserie chicken
• 454 grams frozen peas and carrots
• 340 grams frozen diced onion
• 15 grams minced garlic
• 3 grams paprika
• 3 grams black pepper
• 48 grams Better Than Bouillon chicken flavoring
• 2 boxes cheap chicken broth
• 224 grams Barilla Plus Protein Farfalle noodles
• 9 oz spinach
• 400 grams additional chicken broth
• 8 grams parsley (for garnish)
• 3 grams turmeric

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Chop celery and parsley, add celery to the pot, and sauté.
3. Roughly chop rotisserie chicken, set aside meat, and discard bones and skin.
4. Add garlic to the pot, then frozen peas, carrots, and onion.
5. Add paprika, black pepper, and Better Than Bouillon to the pot.
6. Pour in chicken broth, add chicken meat, and stir.
7. Add noodles and cook until al dente.
8. Stir in spinach until wilted.
9. Add additional broth, parsley, and turmeric.
10. Broil chicken leftovers, make stock, strain, and store for future use.
11. Serve soup hot or store in containers for meal prep.

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