Simmering Chicken Noodle Soup

A comforting and quick chicken noodle soup, made with pre-cooked chicken, hearty vegetables, and tender pasta in a savory broth, perfect for a cool evening.

• Prep: 5 min
• Cook: 20 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $3.54/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• comfort food
• one-pot

Ingredients

• 1 tablespoon olive oil
• 1 carrot (diced)
• 1 celery stalk (diced)
• 1 garlic clove (minced)
• 6 cup chicken broth
• 1 cup pre-cooked chicken (shredded or diced)
• 1 cup egg noodles (quick-cook)
• 0.5 cup frozen mixed vegetables
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 whole crusty bread

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 diced carrot and 1 diced celery stalk; cook for 3-4 minutes until slightly softened.
2. Stir in 1 minced garlic clove and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and bring to a rolling boil. Add 1 cup quick-cook egg noodles and cook according to package directions, typically 5-7 minutes, until tender.
4. Add 1 cup shredded or diced pre-cooked chicken and 1/2 cup frozen mixed vegetables to the pot. Stir and cook for another 3-5 minutes, until chicken and vegetables are heated through.
5. Season with salt and black pepper to taste. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread.

Notes

Using pre-cooked chicken, like a rotisserie chicken, makes this soup come together incredibly fast.

Nutrition (per serving)

• Calories: 350
• Protein: 30.5 g
• Carbohydrates: 38 g
• Fat: 11 g
• Fiber: 4.5 g
• Sodium: 1300 mg
• Saturated Fat: 2.5 g
• Sugar: 4 g
• Cholesterol: 60 mg