Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 10 people
I have been feeling low this past few days so today I decided to cook myself this soothing, warming, comforting and flavorful Chicken Noodle Soup. Always my favourite pick me up with loads of juicy chicken and tender noodles. It’s a pretty straightforward soup recipe with exactly what you expect in a homemade chicken noodle soup. You know what they always say – the simplest is the best!
Ingredients
4 chicken thighs skins removed (bone-in or boneless)
8 c. chicken broth we used low sodium
6 c. water
2 tablespoons olive oil to saute vegetables
1 medium onion finely chopped
2 medium celery sticks finely chopped
2 carrots sliced into rings
1/2 pound Rotini pasta
3 tablespoons fresh or frozen dill
1 teaspoon Mrs Dash or your favourite salt-free seasoning
1 tablespoon sea salt or to taste
1 garlic clove pressed
How to make Easy Chicken Noodle Soup
Step 1: Pour in 6 cups water in a large soup pot along with 8 cups chicken broth and a tbsp sea salt. Bring the mixture to a boil before adding in the chicken thighs. Partially cover the pot and boil for about 20 minutes, skimming off the foam that rises over.
Step 2: In the meantime, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the onion and celery to the hot oil and saute until soft. When done, transfer the onion and celery mixture to the pot.
Step 3: To the soup pot, add the half-pound pasta and sliced carrots, then cook for 15 minutes more over low heat until the pasta is done.
Step 4: Meanwhile, take the chicken thighs out of the pot and shred using forks or your hands, and discard the fat. Then, place the shredded back to the pot. With a tsp of Mrs Dash or any of your preferred seasoning, season the soup, adding more salt if needed, Press in 1 garlic clove and add in 3 tbsp dill.
Step 5: When done, remove the soup from the heat and serve immediately. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 249 | Calories from Fat 108 | Fat 12g 18% | Saturated Fat 3g 19% | Cholesterol 44mg 15% | Sodium 807mg 35% | Potassium 367mg 10% | Carbohydrates 22g 7% | Fiber 1g 4% | Sugar 2g 2% | Protein 14g 28% | Vitamin A 2091IU 42% | Vitamin C 2mg 2% | Calcium 35mg 4% | Iron 1mg 6%
Ingredients
- 4 chicken thighs skins removed (bone-in or boneless)
- 8 c. chicken broth we used low sodium
- 6 c. water
- 2 tablespoons olive oil to saute vegetables
- 1 medium onion finely chopped
- 2 medium celery sticks finely chopped
- 2 carrots sliced into rings
- 1/2 pound Rotini pasta
- 3 tablespoons fresh or frozen dill
- 1 teaspoon Mrs Dash or your favourite salt-free seasoning
- 1 tablespoon sea salt or to taste
- 1 garlic clove pressed
Instructions
Step 1: Pour in 6 cups water in a large soup pot along with 8 cups chicken broth and a tbsp sea salt. Bring the mixture to a boil before adding in the chicken thighs. Partially cover the pot and boil for about 20 minutes, skimming off the foam that rises over.
Step 2: In the meantime, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the onion and celery to the hot oil and saute until soft. When done, transfer the onion and celery mixture to the pot.
Step 3: To the soup pot, add the half-pound pasta and sliced carrots, then cook for 15 minutes more over low heat until the pasta is done.
Step 4: Meanwhile, take the chicken thighs out of the pot and shred using forks or your hands, and discard the fat. Then, place the shredded back to the pot. With a tsp of Mrs Dash or any of your preferred seasoning, season the soup, adding more salt if needed, Press in 1 garlic clove and add in 3 tbsp dill.
Step 5: When done, remove the soup from the heat and serve immediately. Enjoy!
