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Easy Chicken Noodle Soup

This Quick and Easy Chicken Noodle Soup recipe can be whipped up in only 30 minutes with healthy chicken breasts, lemon, and dill!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 258 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 large carrot finely diced
  • 2 ribs celery leaves included, thinly sliced
  • 1 yellow onion finely diced
  • 6 cups chicken stock/broth
  • 2 boneless skinless chicken breasts about 1 lb.
  • kosher salt and black pepper
  • 4 oz. dry pasta any shape or kind (I used rotini)
  • Juice of 1 lemon
  • 1 tablespoon fresh dill

Instructions

    Cup of Yum
  1. Melt butter (2 tablespoons) in a large pot over medium-high heat.
  2. Add the carrot, celery, and onion. Sauté over medium high heat until softened and browned, about 5 minutes.
  3. Add the chicken broth (6 cups) and chicken breasts (2), along with some kosher salt (about 1 teaspoon) and pepper (about 1/2 teaspoon). Bring to a boil.
  4. Cover and simmer on low heat for 15-20 minutes, or until chicken is fully cooked (this will depend on how thick the breasts are).
  5. Remove the chicken and place on a cutting board. Add the dry pasta to the soup. Stir, and simmer until cooked through (this will depend on what kind of pasta you are using- about 6-8 minutes).
  6. Meanwhile, shred the chicken with two forks. I like to shred it into larger pieces. Add back to the pot.
  7. Once the pasta is cooked through, turn off the heat and stir in the lemon juice and dill. Season to taste with more salt and pepper if needed and serve.

Notes

  • For a gluten-free option: Use gluten-free pasta (such as chickpea) or substitute the pasta with 3/4 cup rice. If you use rice, add it when you add the chicken so it fully cooks. I recommend white rice, since it cooks faster than brown.
  • For a dairy-free option: Use ghee or olive oil instead of butter to brown the vegetables.
  • To make ahead and freeze: Do everything as directed except don't the pasta. Freeze in an airtight container for up to 6 months. When you are ready to serve, defrost on the stovetop and add the pasta to cook. Otherwise, it will turn very mushy.
  • For an even faster version, use already cooked shredded chicken, such as rotisserie, and skip the poaching step.
  • To save even more time, you can use already cooked pasta (such as ready pasta) or leftover cooked rice. Just decrease the amount of chicken broth to 4 cups.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 27g (9%) Protein 18g (36%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 51mg (17%) Sodium 1435mg (60%) Potassium 695mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2829IU (57%) Vitamin C 29mg (32%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 27g 9%
Protein 18g 36%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Sodium 1435mg 60%
Potassium 695mg 15%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2829IU 57%
Vitamin C 29mg 32%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.