Description
A comforting chicken noodle soup recipe packed with vegetables and flavor.
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 minced garlic cloves
- 7–8 cups chicken broth or stock
- 1/2 teaspoon ground thyme
- salt and pepper to taste
- 1 tablespoon Better Than Bouillon Chicken Flavor (Optional for flavor)
- 1–2 tablespoons fresh lemon juice
- 7–8 oz egg noodles or spaghetti
- 1–1 1/2 pounds rotisserie chicken (shredded or diced into small chunks)
Instructions
- Add the olive oil to a Dutch oven or soup pot on medium heat with onions, carrots, celery, and garlic. Cook for 3-4 minutes or until the veggies are translucent and fragrant.
- Add the chicken broth/stock, Better Than Bouillon, thyme, lemon juice, salt, and pepper to taste to the pot.
- Adjust the temperature on the pot to high to bring the broth to boiling.
- Once boiling, add the pasta. Within a couple of minutes the pasta should wilt down into the pot (if using long pasta/spaghetti).
- Place the lid on the pot and adjust the heat to medium-low. Simmer for 8-12 minutes or until the pasta is al dente.
- Add in the chicken and stir.
- Cool before serving.
Notes
- Use low-sodium chicken broth for reduced sodium content.
- Feel free to add other vegetables like spinach or peas for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg