30-Minute Easy Chicken Noodle Soup
Quick and easy chicken noodle soup is the perfect remedy for the cold and flu season! In under 30-minutes, you will be sitting down to a bowl full of America's favorite classic soup recipe.
Servings: 6 servings
Ingredients
- 2 Tbsp. olive oil
- 1 cup sweet onion finely chopped
- 1 cup carrots cut into bite-sized pieces
- ½ cup celery cut into bite-sized pieces
- 2 cloves garlic crushed
- 1 lb. chicken breasts cut into bite-sized pieces
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. sage dried
- ½ tsp. thyme dried
- 3-4 cups chicken broth regular
- 3 cups water
- 2 cups almond milk unsweetened
- 6 oz. rotini pasta gluten-free
- See this recipe in Meal Plan #7
Instructions
- In a large pot or Dutch oven drizzle olive oil and add onion, carrots, and celery.
- Saute over medium heat for 3 minutes.
- Add garlic and continue cooking over medium heat for 1 minute, stirring occasionally.
- Add chicken cubes and cook for 4-5 minutes, or until chicken is almost cooked through.
- Next, add salt, pepper, sage, thyme, chicken broth, water, and almond milk.
- Increase heat to high and bring soup to a boil.
- Once soup is boiling, add pasta and cook for 7-10 minutes, or until noodles are cooked through.*
- Serve with additional salt to taste and enjoy! See this recipe in Meal Plan #7.
Notes
- Noodles will continue to absorb liquid if you save soup as leftovers. To prevent this, you can divide the soup and only add as many noodles as you want at that time. When you reheat the soup, simply bring the soup to a boil and cook noodles for 7-10 minutes.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 976mg | Potassium: 558mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 12.5mg | Calcium: 148mg | Iron: 1.6mg