Easy Chicken Noodle Soup Recipe
User Reviews
5
Easy Chicken Noodle Soup Recipe
Description
Easy Chicken Noodle Soup Recipe brings together chicken thighs cooked gently in a broth made by blending chicken broth and water with seasoning. Vegetables such as onions, celery, and carrots are sautéed to soften, adding a mellow sweetness and texture. Rotini pasta is simmered with the vegetables until tender, and the chicken is shredded and returned to the soup, enriching it with protein. Fresh dill and garlic pressed into the pot lend a fresh, herbal aroma alongside a subtle garlic touch, rounding out the flavor profile. This soup is filling yet not heavy, making it suitable for a variety of occasions.
The soup texture balances tender noodles and shredded chicken pieces suspended in a flavorful broth. The cooking method includes sautéing vegetables separately to enhance their flavor before simmering with the broth and chicken. The seasoning with salt and Mrs. Dash keeps the saltiness flexible, allowing adjustment to taste.
It can be served on its own or alongside a crusty bread for a more complete meal. The nourishing broth and filling ingredients make it a practical choice for lunch, dinner, or when one is recovering from illness.
Ingredients
- 4 chicken thighs skins removed (bone-in or boneless)
- 8 cups chicken broth we used low sodium
- 6 cups water
- 2 Tbsp olive oil to saute vegetables
- 1 onion finely chopped, medium
- 2 celery sticks finely chopped, medium
- 2 carrot sliced into rings
- 6 oz rotini pasta
- 3 Tbsp dill fresh or frozen
- 1 tsp Mrs. Dash or your favorite salt-free seasoning
- 1 Tbsp salt or to taste, sea salt
- 1 garlic pressed, clove
Instructions
- In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
- In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
- Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
- While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
- Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbs | 22g | |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 807mg | 34% |
| Potassium | 367mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2091IU | 42% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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