Chicken Noodle Veggie Stew

• servings: Makes 7 servings
• total time: 41 minutes

Ingredients

32oz boneless, skinless, chicken thigh

16oz whole wheat pasta

650g (2 12oz cans) cannellini beans, lightly drained

250g (1/2 large) yellow onion, diced

250g (4 large) carrots, diced

100g (2 cups) cherry tomatoes

3 cloves garlic, minced

100g (~4 cups) spinach/kale mix

14ml (1 Tbsp) olive oil

900ml (4 cups) chicken broth

2 Tbsp Italian seasoning

1/2 Tbsp dry dill

Bunch cilantro, chopped (optional)

28ml (2 Tbsp) lemon juice (optional)

Vibe of salt and pepper

Directions

Heat large, heavy bottomed pot over medium heat and add oil.

Add onion with a pinch of salt and sautee 3-4 minutes until softened. Add garlic, carrot, and tomato, cooking for another 3-5 minutes or until tomatoes begin to burst.

Add chicken broth, chicken thighs, and Italian seasoning and dill. Bring to a light boil, reduce heat to medium-low, and cover for 25-30 minutes or until chicken thighs are cooked through and tender.

Remove thighs and shred with a fork. Add pasta and return pot to high heat to boil for 6-7 minutes. Once pasta is cooked, add spinach/kale, beans, and chicken. Mix thoroughly to combine. Salt and pepper to taste.

Optionally, top with chopped cilantro and lemon juice.

Arrange into 7 meal prep containers.

Enjoy!