Quick Chicken Soup (with vegetables, ancient grains & greens noodles)

I woke up this morning craving Chicken Noodle Soup! 🙃

Since I only had a couple ounces of roasted chicken left, I made 2 quarts. I've never made such a small pot before...ever! Chop-slice the following vegetables and sauté 10 minutes, covered, stirring a few times.

2T EVOO

1 big carrot

2 stalks celery

1/2 sm. onion

1/4 med. cabbage

Add 32oz. homemade chicken bone broth -or- good quality from a carton -or- Better Than Bouillon chicken flavor and fresh cold filtered water.

While that's simmering on low, cook the pasta. I used a little of what's shown plus some made from healthy greens. Cook, drain, and rinse-chill in ice water for 5 minutes, then drained again before adding to the pot along with the cut up roasted chicken.

Cooking then chilling creates 'resistant starch' pasta. If you read this article, I'm pretty sure you'll cook potatoes, rice and pasta this way from now on, for the great health benefits! 

Bring it all back to a simmer and serve. . .Lin