Quick, easy chicken noodle soup. Totally what we all need this time of year, as the snowflakes swirl in bitter arctic gusts...Yes. This soup is warm, simple, comfort.
And it’s lickety-split quick.
If you’re craving comfort food, or feel the sniffles coming in... this soup is for you!
21 min. (varies depending on your pasta)
About 8 1/2 cups
1 teaspoon extra virgin olive oil
1/2 cup small, thinly sliced celery (from about 1-2 stalks)
1/2 cup finely chopped sweet onion (about 1/4 of a large onion)
2/3 cup small, thinly sliced (peeled) carrot (about 2 thin carrots)
64 ounces fat-free, reduced-sodium chicken broth
2 cups shredded or chopped rotisserie chicken breast (see note)
1 tablespoon dried parsley
4 ounces whole wheat elbow pasta (or other small shape)
3/4 teaspoon kosher salt (or to taste)
In a large soup pot, heat oil briefly over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally to prevent browning.
Add broth, chicken, and dried parsley. Cover and bring soup to a simmer. Simmer for 5 minutes, and then increase heat to bring soup to a boil. Once boiling, add pasta and continue gently boiling (covered) until pasta is done (following time recommendation on pasta package). #healthyeating
Taste and season with salt, as needed, so the flavors pop. (This can vary a bit depending on your brand of chicken broth, but we find approximately 3/4 teaspoon typically works well.) Garnish with fresh parsley if desired.