Quick Chicken Noodle Soup

Name: Quick Chicken Noodle Soup
Yield: 6 servings (serving size: about 1 cup)
Ingredients: 2 cups water; 1 (32-ounce) carton fat-free, lower-sodium chicken broth {Check for Gluten}; 1 tablespoon olive oil; ½ cup chopped onion; ½ cup chopped celery; 1 medium carrot, chopped; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 6 ounces gluten-free fusilli (short twisted spaghetti); 2 ½ cups shredded skinless, boneless rotisserie chicken breast {Check for Gluten}; 2 tablespoons chopped fresh flat-leaf parsley

8 Ratings
6 Reviews

Heat the broth mixture in the microwave to jump-start the cooking. While the broth mixture heats, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with gluten-free rotini or orzo.

By Julianna Grimes

Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:

6 servings (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes.

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Step 2
While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

Per Serving:

231 calories; fat 4.9g; saturated fat 0.9g; mono fat 2.4g; poly fat 0.7g; protein 21.7g; carbohydrates 23.6g; fiber 1.7g; cholesterol 50mg; iron 1.4mg; sodium 586mg; calcium 31mg.

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Narcante

04/08/2015

This recipe is excellent and like the other person posted...I made it. I have tired making chicken soup and it always turns out bland. I have made this soup at least 6 times in the last 6 months. It is quick and tasty. I salt and pepper to taste at the end and I use a whole chicken already cooked from the grocery store.

MaxB155

04/08/2014

Not good :(. but easily saved ... Mine turned out too peppery and lacking in flavor. I was able to save it by adding more stock and water and allowed it to simmer longer. Shall avoid this one and try one of the other Chicken Noodle recipes next time.

kristinb3000

10/01/2013

Best chicken soup recipe I have ever tried! Soooo good!

Heidi440

08/27/2013

We make this soup gluten free, and it's both excellent and quick.

Zingrl14

03/27/2013

Fantastic! Best chicken noodle soup I ever had and I made it. Also, this dish is super easy to make! I left out the celery bc I hate celery in my soup but it was great anyway.

DeltaDavis1913

12/18/2011

Fantastic as is. Surprised at the depth of flavor considering short cook time. Made for the family and kids loved it, great canvas. I used Pacific's free range low sodium broth. I would've added a clove of garlic or two if for adults. I added tsp of sriracha in my bowl for kick (pinch of crushed red pepper would work too) along with " food should taste good's" lime chips for crunch. Think I'll add shelled edamame and cup of greens next time. Whatever you have handy for variation can worl. Will make at least once a month.

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