Hi Friends

I'm keeping this post short and sweet which is fun for all parties involved. My schedule was all turned around because The boyfriend is sick. For the pass few days he's been coughing and tired, that has manifested itself into a full blown cold. No bikram yoga for me, no Easter egg demos, I spent the day cooking soup and tending to my man. My chicken noodle soup turned out so good I had to feature it today. Sadly I didn't take many pictures because I wasn't planing on sharing this recipe but it was too good to keep to myself. I made the recipe up so it's an Evolve With Mary Original, I hope you enjoy it as much as we did.

1 cup whole wheat pasta 

1 medium zucchini, cut in small cubes

2 medium carrots - roughly chopped

1/2 cup small potatoes or cubed potatoes

3 stalks celery - roughly chopped 

1 pd organic chicken thighs - boneless, skinless

1 small leek - roughly chopped

1-1/2 tbsp chicken or beef bouillon powder

sea salt & pepper to taste

1 bay leaf

2 tbsp extra virgin olive oil

2 tsp white pepper

1 tbsp garlic powder

1 tbsp onion powder 

2 pinches of truffle salt (optional)

Heat large dutch oven on medium-medium high, add 1 tbsp olive oil 

Rinse and cut excess fat off chicken, pat dry, season well with salt and pepper 

Place chicken in heated dutch oven

Cook chicken 6-8 minutes on each side, chicken should be crispy and well done 

Remove chicken from pan 

Add leeks and cook for 3-5 minutes until translucent 

Make sure to scrape sides of dutch oven for all the stuck on chicken bits, that's flavor baby!

Add carrots, celery, zucchini to leeks and cook for 5 more minutes 

Add 3 cups water to vegetables, chicken or beef bouillon powder, garlic powder, onion powder, white pepper, bay leaf, salt and pepper to taste 

Bring mixture to a boil

Shred chicken and add to soup

Add potatoes and cook with lid on for 15 minutes 

Remove lid and add pasta to soup, cook for another 15 minutes or until pasta is al dente

Devour right away!

Peace & Love, 

Mary