Photo: Randy Mayor; Styling: Missie Neville Crawford
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
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

How to Make It

Step 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.

Step 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.)

Step 3

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

Step 4

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

Chef'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 www.choosemyplate.gov.

Ratings & Reviews