Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 10 people
This comforting Chicken Noodle Soup is everything you need on a cold night to warm you up. Super easy to put together filled with juicy chicken and tender noodles. If you are like me, who is always looking for simple recipes to try, I’ll tell with utter confidence that this chicken noodle soup is something you should not miss.
Ingredients
2 tablespoons olive oil to saute vegetables
4 chicken thighs skins removed (bone-in or boneless)
1/2 pound rotini pasta
6 c. water
8 c. chicken broth we used low sodium
1 medium onion finely chopped
2 carrots sliced into rings
2 medium celery sticks finely chopped
3 tablespoons fresh or frozen dill
1 garlic clove pressed
1 teaspoon Mrs Dash or your favourite salt-free seasoning
1 tablespoon sea salt or to taste
How to make Easy Chicken Noodle Soup
Step 1: Whisk 6 cups of water with 8 cups chicken broth and a tbsp sea salt in a large soup pot. Bring this to a boil before adding in the chicken thighs. Cover the pot partially and let the mixture boil for additional 20 minutes. Skim any form off that rises to the top.
Step 2: In the meantime, prep the veggies. Saute the onion and celery in a large skillet with 2 tbsp olive oil over medium/high heat until soft. When done, transfer this to the pot with chicken thighs.
Step 3: Following the package directions, cook the pasta. Meanwhile, take the chicken thighs from the pot and shred using forks or your hands, discarding the bones and fat. Place the shredded chicken back in the pot.
Step 4: With more salt, if needed and a tsp Mrs Dash (or use any of your favourite seasonings) season the soup. Press in 1 garlic clove, then adds 3 tbsp dill to the soup. Take the chicken noodle soup off the heat and serve immediately. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 249 | Calories from Fat 108 | Fat 12g18% | Saturated Fat 3g19% | Cholesterol 44mg15% | Sodium 807mg35% | Potassium 367mg10% | Carbohydrates 22g7% | Fiber 1g4% | Sugar 2g2% | Protein 14g28% | Vitamin A 2091IU42% | Vitamin C 2mg2% | Calcium 35mg4% | Iron 1mg6%
Ingredients
- 2 tablespoons olive oil to saute vegetables
- 4 chicken thighs skins removed (bone-in or boneless)
- 1/2 pound rotini pasta
- 6 c. water
- 8 c. chicken broth we used low sodium
- 1 medium onion finely chopped
- 2 carrots sliced into rings
- 2 medium celery sticks finely chopped
- 3 tablespoons fresh or frozen dill
- 1 garlic clove pressed
- 1 teaspoon Mrs Dash or your favourite salt-free seasoning
- 1 tablespoon sea salt or to taste
Instructions
Step 1: Whisk 6 cups of water with 8 cups chicken broth and a tbsp sea salt in a large soup pot. Bring this to a boil before adding in the chicken thighs. Cover the pot partially and let the mixture boil for additional 20 minutes. Skim any form off that rises to the top.
Step 2: In the meantime, prep the veggies. Saute the onion and celery in a large skillet with 2 tbsp olive oil over medium/high heat until soft. When done, transfer this to the pot with chicken thighs.
Step 3: Following the package directions, cook the pasta. Meanwhile, take the chicken thighs from the pot and shred using forks or your hands, discarding the bones and fat. Place the shredded chicken back in the pot.
Step 4: With more salt, if needed and a tsp Mrs Dash (or use any of your favourite seasonings) season the soup. Press in 1 garlic clove, then adds 3 tbsp dill to the soup. Take the chicken noodle soup off the heat and serve immediately. Enjoy!
