Whether you’re coming down with a cold or simply craving a comforting bowl of soup, you can count on a cup of chicken noodle soup to hit the spot.
I love a low-and-slow soup as much as the next person, but frankly, there’s rarely a day when I can find the time to make it.
But this recipe is an easy homemade alternative that doesn’t take all day. In fact, it takes less than 15 minutes to prep and is ready in under an hour!
To make cooking this soup even easier, I use rotisserie chicken or leftover chicken breast. Make sure you pick a good quality chicken broth or use homemade – it really makes a difference in flavor!
Pro tip: If you aren’t going to serve all of the soup immediately, store the soup and pasta separately or the pasta will swell and absorb the liquid from the soup.
Chicken Noodle Soup
This warming Chicken Noodle Soup is great for the winter!
- 3 oz. dry whole wheat bow-tie, penne, or rotini pasta
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 2 medium carrots sliced
- 2 medium celery stalks sliced
- 6 cups low-sodium organic chicken broth
- 1½ lbs. cooked shredded chicken breast approx. 4½ cups
- ¾ tsp. sea salt or Himalayan salt
- ¼ tsp. ground white pepper
Cook pasta according to package directions; drain. Set aside.
Heat oil in large saucepan over medium-high heat.
Add onion, carrots, and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add broth. Bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
Add chicken, salt, and pepper; gently boil for 10 minutes.
Evenly divide pasta between six serving bowls. Top evenly with soup; serve immediately.
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Add extra veggies or a side salad for a great lunch.
Photographs by Anguel Dimov.