- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
- Fridge Friendly: 4 Days
- Freezer Friendly: 3 Months
- Servings: 6
Cost Per Person: $
- ¢: pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
Why I Love This Recipe
I love soup, any kind of soup, and at any time of the year … including the dog days of summer! Right at the top of the list is chicken noodle soup. So much goodness going on in one bowl. The ultimate in comfort food.
Why You'll Love This Recipe
It’s healthy, hearty and YOU made it!
Ingredients
- 1 tbsp. Olive Oil
- 2 Carrots–Diced
- 2 Celery Stocks – Diced
- ½ Onion – Finely Diced
- Pinch of Salt
- 6 Cups of Chicken Broth (Click Here For Homemade Chicken Stock Recipe)
- 2 Cups Shredded Chicken or Cubed Chicken
- 1 cup Small Pasta (Pastina, Orzo, Acini di Pepe, Ditalini, Capellini, Spezzati)
Directions
- In a Dutch oven or deep pot add oil and heat on medium until shimmering. Add diced onions, carrots and celery and a pinch of salt. Cook for about 4 or 5 minutes until the onions become translucent and the veggies soften a bit.
- Add the broth and the chicken and bring to a gentle boil, then reduce heat and simmer. Check for seasoning and adjust if necessary. Add the noodles and cook until al dente.
Notes/Tips
- Don’t overcook the noodles, they will get mushy.
- You can use store-bought chicken broth, but if you do, choose a good-quality low-sodium broth.
- Want more chicken? More pasta? Just add a little more.
- Add long-grain rice instead of pasta.
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