Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Total time: 25 min
Yield: Serves 6 (serving size: about 1 1/4 cups)
Ingredients: 1 ½ tablespoons canola oil; 1 ½ cups thinly sliced carrot; 1 cup finely chopped onion; ⅔ cup thinly sliced celery; 2 cups water; 1 (32-ounce) container unsalted chicken stock (such as Swanson); 1 teaspoon dried thyme or 3 fresh thyme sprigs; 6 ounces whole-grain rotini (such as Barilla; about 2 cups); 8 ounces skinless, boneless rotisserie chicken breast, shredded; 4 ounces skinless, boneless rotisserie chicken thigh, shredded; ¾ teaspoon salt; ¼ teaspoon black pepper

3 Ratings
3 Reviews

Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again.$10.79 for six servings

By Ann Taylor Pittman

Recipe by Cooking Light September 2015

Gallery

Credit: Randy Mayor; Styling: Missie Neville Crawford

Recipe Summary

hands-on:

25 mins

total:

25 mins

Yield:

Serves 6 (serving size: about 1 1/4 cups)

Nutrition Info

Directions

Step 1
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

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Step 2
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Step 3
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
Step 4
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

273 calories; fat 8.1g; saturated fat 1.2g; mono fat 3.7g; poly fat 1.5g; protein 25g; carbohydrates 26g; fiber 4g; cholesterol 58mg; iron 2mg; sodium 618mg; calcium 56mg.

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daneanp

08/30/2016

I agree that there is definitely not enough sodium in this soup. But even with that added, along with some minced garlic, we still felt this soup was just your basic chicken noodle soup. If I made it again, I'd definitely add some herbs or maybe a spoonful of pesto to give it some more flavor.

Adlib421

02/11/2016

I made this soup to the letter of the recipe! I highly recommend. One note: the sodium content is low since you use unsalted stock and add a bit of salt later. You might check the seasoning level at the end to make sure you're happy with it.

Such an easy quick soup to make! I will be adding to my repertoire.

amateurcook

08/31/2015

This was very tasty. I did adjust some of the stuff for my family's tastes but fast and easy. Definitely recommend this.

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