Easy Chicken Noodle Soup

View Print Layout
Print Recipe
Close Print

Easy Chicken Noodle Soup

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 4 Chicken Thighs, skins removed (bone-in or boneless), untrimmed
  • 4 Cups Chicken Broth
  • 10 Cups Water
  • 2 Tbsp Olive Oil, to sauté 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 Mrs. Dash, or your favorite salt-free seasoning
  • 1 Tbsp Sea Salt, or to taste
  • 1 Garlic Clove, pressed

Directions

  • 1)

    In a large soup pot, combine water with chicken broth and sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 minutes while you prep the vegetables, skimming off any foam that rises to the top.

  • 2)

    In a large skillet over medium/high heat, add olive oil and sauté onion and celery until softened then transfer to the pot.

  • 3)

    Add pasta and sliced carrots to the soup pot and continue cooking for 15 minutes at a low boil or until pasta is at desired softness.

  • 4)

    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.

  • 5)

    Season soup with Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in garlic clove. Finally add dill and remove from heat.

Notes

This is a great and easy recipe. Only adjustment I might make is to add more liquid (possibly 12 cups of water and 6 cups of chicken broth).

Source: https://natashaskitchen.com/easy-chicken-noodle-soup-recipe/