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

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

Ratings & Reviews

Just ok

August 31, 2016
I agree that there is definitely not enough sodium in this soup.  But even with that added, along with some minced garlic, we still felt this soup was just your basic chicken noodle soup.  If I made it again, I'd definitely add some herbs or maybe a spoonful of pesto to give it some more flavor.

Tasty easy soup!

February 12, 2016
I made this soup to the letter of the recipe! I highly recommend. One note: the sodium content is low since you use unsalted stock and add a bit of salt later. You might check the seasoning level at the end to make sure you're happy with it. Such an easy quick soup to make! I will be adding to my repertoire.

Easy Tasty Chicken Noodle Soup

August 31, 2015
This was very tasty. I did adjust some of the stuff for my family's tastes but fast and easy. Definitely recommend this.