Chicken Rosemary and Butternut Squash Noodle Soup

Serves 6

Ingredients

• 1/2 large white onion, diced

• 4 cloves garlic, minced

• 4 carrots, peeled and diced

• 4 stalks celery, halved and diced

• 2 bell peppers, diced

• 12 ounces green beans, chopped into 1-1/2 inch chunks

• 1 small carton sliced baby bella mushrooms

• 1 28 ounce can diced tomatoes, drained

• 12 ounces butternut squash noodles

• 48 ounces low sodium chicken broth + 2 cups water

• 1 small rotisserie chicken, shredded

• 1 teaspoon rosemary

• 2 teaspoons thyme

• 2 teaspoons oregano

• Salt, pepper, red pepper flakes to taste

• Juice of 1 lemon

Directions

1. Heat 2 teaspoons of oil or ghee in a large pot over medium heat.

2. Add onion, carrot, celery, pepper, garlic and season well with salt and pepper. Sauté for about 3-4 minutes.

3. Add diced green beans, rosemary, thyme and oregano and sauté for another 3-4 minutes.

4. Add mushrooms, tomatoes and season again with salt and pepper.

5. Add broth + water and bring to a boil.

6. Add butternut squash noodles and chicken and simmer for about 5 minutes.

7. Add fresh lemon juice and enjoy!