This Chicken Noodle Soup recipe is exactly what you need on a cool day to warm you from the inside out. Filled with juicy chicken and tender noodles, this easy chicken noodle only takes about 30 minutes to make.
Sometimes the best recipes are the simplest. You’ll love the easy prep with this classic chicken noodle soup. There’s no need to trim the chicken ahead of time since the fat comes off easily after it’s boiled.
This simple Chicken Noodle Soup is healthy, hearty, and makes the perfect dish for busy families.Print
This simple Chicken Noodle Soup is healthy, hearty, and makes the perfect dish for busy families.
- 4 chicken thighs skins removed (bone-in or boneless)
- 8 cups chicken broth we used low sodium
- 6 cups water
- 2 Tbsp olive oil to saute vegetables
- 1 medium onion finely chopped
- 2 medium celery sticks finely chopped
- 2 carrots sliced into rings
- 1/2 lb rotini pasta
- 3 Tbsp fresh or frozen dill
- 1 tsp salt-free seasoning
- 1 Tbsp sea salt or to taste
- 1 garlic clove pressed
In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!