The ultimate comfort food, chicken noodle soup is something I’ve missed the past couple years. Small children, in our family, are not fans of soup. But recently, our oldest daughter has taken to eating soup, and our younger daughter likes to do the same things as her sister. Voila! Soup eaters!
I found this recipe in a recent issue of Cooking Light. I made it a little differently, but it still came together easily and quickly and was really flavorful. I substituted boneless chicken breast for the rotisserie chicken and didn’t use pre-chopped veggies. This is a great quick recipe for an old favorite!
Quick Chicken Noodle Soup
adapted from Cooking Light
- 2 cups water
- 3/4 lb boneless, skinless chicken breast (about 1 large, or 2 small)
- 1 (32-ounce) carton fat-free, less-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium carrot, chopped
- 6 ounces macaroni pasta (or whatever pasta you want)
- 2 tablespoons chopped fresh flat-leaf parsley
1. Combine 2 cups water and chicken breast in a saucepan. Bring to a boil, lower heat and simmer on medium until cooked through, about 10 minutes. Remove chicken and shred, reserving liquid.
2. Add broth to liquid and keep over low heat.
3. Meanwhile, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. 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.