When I’m cooking, I typically like to put a twist on the usual dish by adding something unique that makes it my own.  Since it’s been a little chilly lately, I decided to feature today’s “Healthy Habits” post with this hot and delicious chicken soup I whipped up.  It’s healthy, full of vitamins and whole grains, and it will keep you satisfied.  For those of you who are vegetarian, feel free to simply omit the chicken that I’ve added and opt for vegetable stock rather than chicken stock.

Another healthy tip that has helped me lose and keep off my baby weight is by incorporating organic foods into my diet.  I’ve used organic chicken and vegetables, along with whole wheat pasta for this particular recipe.  Check it out after the jump!

1) Chop up all of your favorite vegetables.  I’m using onions, mushrooms, carrots, fresh green beans, and sweet potatoes (1/4 cup of onion and 1 cup of the other vegetables).  Sweet potatoes are an excellent source of beta-carotene and Vitamin C.

2) Gather all of the ingredients needed for your dish; Any whole grain pasta (I’m using rotini), your fresh vegetables, spinach, roasted red peppers, and cooking spray.

3) Spray a stock pot with cooking spray and toss your vegetables in to saute for about 5 minutes or until translucent.

4) Gather together your seasonings.  I don’t cook with salt very often, but I use plenty of various spices to intensify the flavor of my dishes.  For this soup, I’m using: 1 bay leaf, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, 1/2 teaspoon of sage, 1/2 teaspoon of thyme, and 1/2 teaspoon of cumin.  Add about 1 gallon of chicken stock.  Don’t worry about adding too much liquid because it will condense as the soup cooks through.  Add your bay leaf and seasonings.

5) Add half of a chopped up roasted red pepper.  You can roast your own, but I just buy mine at the market. I also added a splash of white wine to intensify the flavor.

6) Let the soup combine and cook through for 30-45 minutes.  Season to taste.  Add 1 cooked and diced chicken breast.  I seasoned mine with garlic powder, black pepper and lemon juice.  Top it off with 1 cup of fresh spinach.  Remove the bay leaf from your stock pot once the soup has finished cooking.

7) Enjoy your delicious and HEALTHY chicken noodle soup!