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The Ultimate Chicken Noodle Soup

finished chicken noodle soup

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Whenever I start to feel under the weather, I make this chicken noodle soup. It’s hearty, delicious, and is ready in less than 30 minutes!

Ingredients

Scale
  • 8 cups chicken broth (two 32 oz boxes)
  • 4 cups water
  • 1 rotisserie chicken, shredded 
  • 4 carrots, washed and sliced
  • 4 celery ribs, washed and sliced
  • 1 box rotini pasta (or whatever kind of pasta you’d like!)
  • 1 shallot, diced
  • 1 TBSP each: dried oregano & thyme
  • 1 TBSP olive oil
  • Juice from 1 lemon (+ optional lemon slices for garnish)
  • 1/2 cup fresh parsley
  • Salt & pepper to taste

Instructions

  1. In a large saucepan or dutch oven heat your olive oil and sauté the carrots, celery, shallot, and dry spices for about five minutes, stirring frequently.
  2. Add the water, chicken broth, chicken, and noodles to the saucepan and bring this mixture to a boil until the noodles are al dente. Then, cut the heat and add in your lemon juice, salt, pepper, and parsley.
  3. Ladle your soup into a bowl and enjoy! Feel free to top it off with a bit more lemon juice, fresh parsley, and cracked black pepper to my soup when it’s done.

Notes

If you wanted to add fresh grated ginger to the chicken noodle soup, add it in when you sauté the veggies and spices.

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