Autumn Chicken Soup


  • 1 cup Vegetable radiatore pasta
  • 1 cup Trader Joe’s harvest grain blend (or Cous cous)
  • 3 chicken breast
  • 1/2 medium yellow onion chopped
  • 1 cup chopped carrots
  • 2 chicken bouillon cubes
  • 1/4 cup olive oil
  • 4 cups water
  • Optional: (Parmesan cheese and tyme for decoration)


  1. Fill medium pan with water, boil and cook veggie pasta for 9 minutes, drain and set aside
  2. In medium pan, add 1 1/2 cup water, 1/2 Bouillon cube and 1 cup harvest grain blend, cook for 10 minutes or until water is absorbed, stirring occasionally- remove from pan and set aside
  1. Add 2 tbs of oil to a frying pan and heat to medium low, add chicken, season with salt and pepper, cook on each side for 3-5 minutes – set aside and use a fork (or once cool your fingers) to shred apart
  1. Heat remaining olive oil in large pan at medium low
  1. Sauté onions for 5 minutes or until translucent
  2. Add carrots and sauté for another 3 minutes
  3. Add shredded chicken, both pastas, remaining bullion and 4 cups of water – cook on medium heat and serve hot

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