Gluten Free Chicken Soup

*Chicken breasts, Kirkland boneless breasts, 3 serving (remove)
*Carrot, 1 7" long carrot, 4 serving (remove)
Celery, raw, 4 stalk, medium (7-1/2" - 8" long) (remove)
*Pacific Low sodium Chicken Broth, 4 cup (remove)
*Pasta - Quinoa Elbows (4 servings/box), 4 serving (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)

Cook Celery, Onion, and Carrot in pan with cooking spray. When onions transparent, add chicken to pan. When chicken is browned on the outside add seasonings of your choice. (usually use McCormicks poultry seasoning and garlic - as well as salt and pepper to taste). Add chicken broth and then cover and cook on low for 30 min. At 30 min - cook Quinoa pasta according to box instructions. When finished strain and add. Allow soup to cook for 10 min. Serve.

Serving Size: Makes Four Servings

Number of Servings: 4

Recipe submitted by SparkPeople user DOTTIEANDBING.