Quick Chicken Noodle Soup: Comfort in Every Bowl
This Quick Chicken Noodle Soup is a comforting hug in a bowl, perfect for chilly days.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 6 cups Chicken Broth
- 2 tablespoons Olive Oil
- 1 leaf Bay Leaf
For the Veggies
- 1 medium Onion diced into 1/2-inch pieces
- 2 medium Carrots cut into 1/2-inch rounds
- 2 stalks Celery chopped into 1/2-inch pieces
For the Protein
- 2 cups Rotisserie Chicken shredded, skin and bones discarded
For the Flavor Boost
- 2 cups Dry Pasta small shapes like ditalini
- 1 teaspoon Garlic Powder or fresh garlic
- 1 tablespoon Dried Parsley or more fresh parsley
- 1 teaspoon Thyme fresh thyme can be doubled
- 1 teaspoon Oregano or Italian seasoning
- 1 teaspoon Cracked Pepper freshly cracked is best
For Thickening
- 2 tablespoons Corn Starch mixed with cold water
For Seasoning
- 1 teaspoon Sea Salt
Instructions
Directions
- Prep the Veggies: Start by dicing the onion and cutting the carrots and celery into 1/2-inch pieces. Set them aside for a delicious mix of flavors in your soup.
- Shred Chicken: While the rotisserie chicken is still warm, shred it and discard any skin and bones.
- Sauté: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing them for about 5-7 minutes until the onions turn translucent.
- Simmer the Base: Pour in the chicken broth, then add the bay leaf, sea salt, garlic powder, thyme, oregano, parsley, and cracked pepper. Stir gently and let it simmer for 20 minutes.
- Add Chicken and Pasta: Stir in the shredded rotisserie chicken and the dry pasta of your choice. Cook for 10-15 minutes until the pasta is tender.
- Thicken: Prepare a cornstarch slurry by mixing cornstarch with cold water, then incorporate it into the soup.
- Finish Up: Remove the bay leaf, taste, and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
Notes
This chicken noodle soup is a family tradition that warms hearts and homes.