Chicory Noodle Soup | Central Texas Food Bank

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 large carrot, chopped (about 1 cup)
• 2 stalks celery, chopped
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 1 ½ teaspoon low sodium spice blend such as Morton’s Nature Seasons
• ½ teaspoon paprika
• 4 cups low sodium broth
• 2 cups water
• 2 cups whole wheat egg noodles or whole wheat rotini
• 3 cups chicory leaves, rinsed and chopped