Every once in a while I end up making a recipe that is so simple and classic that I wonder why in the world I haven’t attempted to do this before? This Quick Chicken Noodle Soup is perfect in its simplicity while being light yet filling at the same time. When it’s winter and cold outside, what’s a better meal to have than a warm bowl of soup? And when you aren’t feeling good, what’s better than a warm bowl of comfort?
Chicken, noodles, carrot, celery and onion are mixed in one big pot with broth and water and the perfect pot of soup comes together. Any pasta or noodle will work here, like rotini or orzo, but I chose to use no-yolk egg noodles which worked perfectly. Also, I used precooked chicken but this would be a perfect use for leftover chicken breast since it makes the soup come together than much faster. Flat leaf parsley added at the end brings a fresh flavor boost so I wouldn’t leave it out. Flavored with nothing more than salt and pepper, this soup is a keeper which I will make over and over.
Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes. While broth mixture heats, heat oil in a large saucepan over medium-high heat and add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently.
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.
- No-yolk egg noodles
- Precooked chicken strips
Overall Rating: Love It
Source: Cooking Light Magazine