Quick Chicken Noodle Soup

46 Reviews
ADD YOUR REVIEW
Total Time
20 Mins
Yield
6 servings (serving size: about 1 cup)
By Julianna Grimes
January 2010
RECIPE BY Cooking Light

Full of down-home flavor, this classic soup can be on your table in 20 minutes or less.

Ingredients

  • 2 cups water
  • 1 (32-ounce) carton fat-free, lower-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup prechopped onion
  • 1/2 cup prechopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium carrot, chopped
  • 6 ounces fusilli pasta
  • 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 237
  • Fat 4.8g
  • Satfat 1g
  • Monofat 2.4g
  • Polyfat 0.9g
  • Protein 22.9g
  • Carbohydrate 23.9g
  • Fiber 1.7g
  • Cholesterol 50mg
  • Iron 1.8mg
  • Sodium 589mg
  • Calcium 28mg

How to Make It

Step 1

Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

Step 2

While broth mixture heats, 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.

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.

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Ratings & Reviews

Beefers23's Review

nec222
June 18, 2014
I always enjoy having this soup on a colder day. Extremely easy to make. I would recommend adding more broth and water. I usually end up adding more onions, carrots and celery too. Definitely a solid recipe.

MereUbu's Review

Vicky
January 18, 2012
Quick, easy, and comforting. It's not the same as chicken soup made from scratch but infinitely better than the canned stuff. Also, it's a great soup to make when your family has a cold--a time when everyone wants soup but no one feels like doing any heavy-duty cooking. Leftovers are good as well, but you'll want to add a little extra broth.

brognes's Review

DianaR62
January 06, 2015
This was not very flavorful. Had to add salt. I will make again but with full sodium broth.

Good, easy comfort soup

eheinrich
January 11, 2018
This is quite good - I've made it many times.  This time I didn't have any egg noodles so I added cheese tortelllini which was a nice change.  Also took a few suggestions from other reviewers and added peas and topped with chopped scallions.

Bingbaby13's Review

twoloves
January 22, 2011
N/A

JodiCA's Review

steponme
February 06, 2011
Good, hearty soup. I used two carrots and three celery stocks, next time would probably use a bit more since I like more veggies in my soup. Tasted a little underseasoned with the low-sodium chicken broth but added a little more pepper to compensate. Tasted better the next day.

cduffy370's Review

myrecipestest
February 07, 2010
I'm already making this a second time, so we definitely enjoyed it. This time, I will add more carrots and celery and a little less pasta.

DianaR62's Review

Lisergirl
January 24, 2014
N/A

Gofrogs1's Review

Daniellelee
March 27, 2014
N/A

Mamacooksalot's Review

cduffy370
January 30, 2010
Fantastic and so easy. Kids and hubby loved. Used egg noodles and leftover roasted chicken. Great for this snowy evening. Will make again.
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