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.
Nutrition
Calories: 176kcal
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