Easy Chicken Noodle Soup
There is nothing like a bowl of this easy chicken noodle soup. This recipe comes together quickly in about 30 minutes. It is a time saver because you use rotisserie chicken. Chicken noodle soup is so comforting and delicious. This is the best chicken noodle soup ever and is always a hit in my home! Serve it with a great loaf of bread like my homemade french bread or twisted breadsticks.
Amazing health benefits of Easy Chicken Noodle Soup:
- Not only is chicken noodle soup a soothing, comforting classic, but it is deliciously healthy as well. It has been scientifically proven to have many health benefits.
- Chicken noodle soup can be a healthy addition to your weight loss plan and is supportive of healthy weight loss because it is naturally low in calories and high in nutrition.
- This soup has therapeutic properties for colds and nasal congestion when you are feeling under the weather and is anti-inflammatory.
- It helps you to stay hydrated and can help remedy constipation.
- As the saying goes chicken soup is good for the soul. It is comforting psychologically and helps give a sense of safety and well-being.
Ingredients for Easy Chicken Noodle Soup:
This soup comes together quickly and you can prep your ingredients ahead of time to speed things up if so desired. Soup ingredients include:
- Vegetables – celery, onion, carrots, baby potatoes (optional), and minced garlic. Vegetables should be chopped the same size so they cook evenly.
- Good quality olive oil.
- Low sodium chicken broth – adds a rich chicken flavor to the soup. This makes it easier to season to your liking without it becoming too salty.
- Rotisserie chicken that has been shredded into bite sized bits. Use both white and dark meat for a more flavorful soup.
- Pasta of your choice. There are many options including ditalini (my personal favorite), spiral noodles, egg noodles, or macaroni.
- Seasonings – fresh chopped or dried Italian parsley, dried thyme, dried basil, salt and pepper.
How to Make Easy Chicken Noodle Soup:
- Heat olive oil in large dutch oven.
- Saute mira poux which is the onion, carrot and celery together until the vegetables are crisp tender. Add garlic and saute another 1-2 minutes.
- Pour the low-sodium chicken broth into the pan and stir to combine the flavors. Bring everything to a boil and then reduce the heat to a simmer.
- Add chopped potatoes (optional), chicken, parsley, dried thyme, dried basil, salt and pepper. You can also add the pasta at this point if you are going to eat the soup right away. If you plan to store the soup or to freeze it, cook your pasta separately and add it to the soup later when you’re ready to serve it. Simmer for about 10 minutes or until potatoes are barely tender and pasta is al dente. Be sure not to overcook the potatoes so they remain semi-firm and not mushy.
Storage Tips:
- Let the soup cool before storing it in the refrigerator. Cover the soup with a tight-fitting lid. Stores well for 3 days in the refrigerator.
- For freezing, use a covered freezer container and leave a little room at the top as the soup will expand. Thaw the soup in the refrigerator overnight before heating it up.
Try these other delicious soup recipes:
Turkey Meatball Tortellini Soup
Easy Chicken Noodle Soup
There is nothing like a bowl of this quick and easy homemade chicken noodle soup. It is the ultimate comfort food and brings back memories of grandma's kitchen. The best chicken noodle soup ever!
Ingredients
- 2 tbsp olive oil
- 2 large carrots, peeled and chopped
- 2 large stalks of celery, chopped Can use some of the celery leaves if desired
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 32 oz containers low-sodium chicken broth
- 3 cups Rotisserie chicken, shredded into bite sized pieces (white and dark meat)
- 2 cups baby gold and/or red potatoes, cut in fourths (optional)
- 3/4 cup Ditalini pasta
- 2 tablespoons fresh Italian parsley, chopped (can use dried parsley)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large Dutch oven.
- Add chopped yellow onion, carrots and celery. Sauté until vegetables become crisp tender and onions are translucent (do not brown the vegetables).
- Add the minced garlic and cook with vegetables for 1-2 minutes.
- Pour in the low-sodium chicken broth and bring to a boil. Reduce heat to simmer.
- Add the potato, chicken, parsley, dried basil, dried thyme, salt and pepper. If you want to add the pasta to the soup add dried pasta as well. Simmer for about 10 minutes until potatoes are firm, but tender, and pasta is al dente. Note: If soup will be stored or frozen, cook pasta separately and add to soup before serving to prevent pasta from absorbing liquid and becoming too soft.
- Serve immediately.