It's finally fall time! Which means hot soup is on the menu.
If you need an easy dinner that makes for great left overs try this one out.
What you need:
2 bags frozen vegetables (I use the California vegetable blend)
2 boxes of chicken broth (read your ingredients to avoid gluten and sugar exposure)
1 lbs ground chicken
1 bag gluten free fusili pasta (I like the simply balanced brand from target)
2 tbs coconut oil
Melt 2 tbs of coconut oil in the bottom of a large soup pot. Brown the ground chicken in the oil over medium heat with 1 tbs italian seasonings, 1/2 tbs sea salt, 1/4 tbs pepper and 1/2 tbs garlic powder.
Once chicken in browned dump in the 2 bags of frozen veggies. Stir together. Add the chicken broth and crank the heat up to high.
Once the broth is boiling pour in pasta and stir every couple of minutes until aldente. Season with salt and pepper to taste. Let sit at least 4 minutes before serving. Enjoy!