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Homemade Chicken Noodle Soup

Photo: Randy Mayor; Styling: Missie Neville Crawford

Hands-on time 25 mins
Total time 25 mins

Serves 6 (serving size: about 1 1/4 cups)

Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again. $10.79 for six servings


  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups thinly sliced carrot
  • 1 cup finely chopped onion
  • 2/3 cup thinly sliced celery
  • 2 cups water
  • 1 (32-ounce) container unsalted chicken stock (such as Swanson)
  • 1 teaspoon dried thyme or 3 fresh thyme sprigs
  • 6 ounces whole-grain rotini (such as Barilla; about 2 cups)
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded
  • 4 ounces skinless, boneless rotisserie chicken thigh, shredded
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 273
  • fat 8.1 g
  • satfat 1.2 g
  • monofat 3.7 g
  • polyfat 1.5 g
  • protein 25 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 58 mg
  • iron 2 mg
  • sodium 618 mg
  • calcium 56 mg

How to Make It

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

  2. While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

  3. Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

  4. Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit