Fixate Chicken Noodle Soup

There is just something really comforting about soup. Perhaps I attach soup to when I was sick as a kid, and my mom would "make" me some. (aka that box crap) Soup can be such a healthy & fulfilling meal, especially when you KNOW what is being put into it. :)

I am all about SIMPLE recipes! I don't like a million steps. This recipe from Autumn Calabrese's Fixate cookbook (Have you gotten yours yet?! Order Here! ) only has a few steps.  We've enjoyed various recipes from this cookbook. I've been following the 21 Day Fix Meal Plan since it came out in February 2014. It is so nice to have recipes for various meals, including dessert, on hand with container equivalents. :)

INGREDIENTS:

*2 tsp. olive oil

* 1/2 cup chopped onion

*2 cups of sliced celery

* 4 cups of low-sodium chicken broth (Have more on hand in case you or your family prefers a more liquid consistency --I also added some water to help with that)

*3 cups of COOKED , chopped chicken breast

* 1 1/2 cups of sliced carrots

* 1 tsp of oregano 

* 1/2 tsp of sea salt

*1/2 tsp. of pepper

* 1 1/4 cups DRY whole wheat pasta (We used rotini.)

INSTRUCTIONS:

1. Cook your chicken and cut it. I actually boiled the chicken breast that were seasoned with sea salt & pepper and cut it. I did this before I left for work and put it in a container in the refrigerator. 

2. Add the onion and celery. Stir frequently for about 5 minutes.

3. Add broth, chicken, carrots, oregano, salt, & pepper. Bring to a boil. Add  DRY pasta & reduce heat to low; gently bowl for about 10 minutes. 

My husband took care of preparing it for dinner! I DID NOT want to do anything when I came home from work on Sunday, SO I was so HAPPY when I walked into seeing this! 

He had 2 bowls of it the first night AND even ate leftovers, which he NEVER does! I actually ate it for dinner 3 nights in a row, LOL!  Pair it with a grilled cheese sandwich for added deliciousness. 

FIXERS: 1.5 cups is the serving size 2 GREENS, 1.5 YELLOWS, 1 RED

My grilled cheese = 1/2 YELLOW 1 BLUE

Italian Pasta Soup

Fall is the season of apples, chili, and soups!!! As the weather finally starts to feel like fall, I've been looking for some of those comforting foods as the air gets a little more brisk.
I have always said how I enjoy taking class or traditional dishes and cleaning them up. Soups themselves are hearty and typically healthy, so this is a great option that can provide you and some family and friends a delicious meal.  This recipe provides at least 12 servings, so I sent some home with my brother-in-law and ran some over to our neighbors.

INGREDIENTS:

• 1 lb of lean ground turkey
• 1 cup of onion, diced
• 2 cups of carrots, shredded or cut baby carrots
• 2 cups of celery diced (5-6 stalks)
• 1 green bell pepper, diced
• 3 Tbsp garlic, minced
• 28 oz can reduced-sodium diced tomatoes
• 28 oz can reduced-sodium tomato sauce
• 2 – 14.5 oz cans reduced-sodium beef broth
• 15 oz can kidney beans, drained + rinsed
• 15 oz can northern beans, drained + rinsed
• 1 Tbsp Italian seasoning ( I made my own. I use the recipe here http://www.food.com/recipe/italian-seasoning-82770)
• ½ tsp salt
• ½ tsp pepper
• 8 oz ditalini pasta ( I couldn't find this so I used whole wheat elbow macaroni. I found that 8 oz of it is about 2 cups dry, BUT I would use less next time as I had to add more liquid to the recipe because of amount of noodles)

INSTRUCTIONS:

1. Brown the turkey in a large  pot. Season with salt and pepper. Drain fat. Remove turkey and set aside.
2. In the same pot, add onion, carrots, celery and green bell pepper. I used a food chopper for the vegetables. It saves a TON of time.  Saute on medium-high heat for about 5 minutes. Add garlic and cook for an additional 3 minutes.
   
3. Add diced tomatoes, tomato sauce, broth, both beans, Italian seasoning, salt and pepper, and browned turkey. Stir well and let simmer, covered, for 1 hour. Stir occasionally.
4. Boil water and cook pasta according to package instructions.
5. Drain pasta and add to the meat mixture. Cook for another 5 minutes and serve!

**Tip: You can make this recipe ahead of time and then reheat it on the stovetop whenever you would like to enjoy it! 

**I added water and a little butter to make it have more of a broth consistency since I didn't have anymore beef broth! 

FIXERS: I would fill up a green container for measuring purposes. Container equivalents: 2 yellows (pasta & beans), 2 green (peppers, carrots, celery, and onion), and 1 red (ground turkey)

Yum, yum, eat it up!!

Happy Eating! 

XOXO, 

Kynslee