Chicken Noodle Soup

Serving: 7
Serving Size: 1 cup
5 cups chicken-less vegetable stock
1 ½ cups penne pasta, cooked
½ cup carrots, diced, small
½ cup celery, diced small
½ cup yellow onion, diced small
1 cup diced chicken, cooked and diced ½” thick
1 teaspoons onion powder
1 teaspoons garlic powder
½ teaspoon black pepper
¾ teaspoons sea salt
1 tablespoon corn starch + 1 tablespoon water, mix to make slurry
Preheat oven to 350 degrees. On a sheet pan add 2 small chicken breasts. Bake for 15-20 minutes. Pull out of oven and dice into small bite size pieces. Boil 4 cups of water and add pasta. Cook until done. Strain pasta and set aside. In the same pot, bring chicken-less stock to a boil, and then reduce to a simmer. Add seasonings, chicken and vegetables. Simmer for 15-20 minutes to cook the vegetables. Thicken soup with cornstarch slurry by mixing: 1 tablespoon of water to 1 tablespoon of cornstarch. Add in the pasta just before serving. Serve hot.
Per serving: 124 calories, 4 grams fat, 8 grams protein, 19 grams carbohydrates, 2 grams dietary fiber