Name: Easy Chicken and Vegetable Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion (diced); 2 cups celery (chopped); 2 cups carrots (sliced); 3 cloves garlic (minced); ⅛ tsp black pepper; 1 tsp salt; 1 tsp paprika; 6 cups low sodium bone broth (or chicken broth); 2 bay leaves; Salt (to taste); 1 cup dry ditalini pasta (or any small pasta); 1 cup frozen mixed vegetables (beans, corn, carrots, peas); 1 lb cooked rotisserie chicken (cubed); 1 tbsp fresh thyme (finely chopped); 1 tbsp fresh rosemary (finely chopped); 2 tsp fresh turmeric (or ½ tsp dried); 2 tbsp freshly grated ginger; Juice of 1 lemon (3 tbsp)

Description

A comforting chicken and vegetable noodle soup packed with tender rotisserie chicken, hearty vegetables, herbs, and bright lemon. This nourishing soup is flavorful, warming, and perfect for an easy family meal.

Ingredients

1 tbsp olive oil
1 yellow onion (diced)
2 cups celery (chopped)
2 cups carrots (sliced)
3 cloves garlic (minced)
⅛ tsp black pepper
1 tsp salt
1 tsp paprika
6 cups low sodium bone broth (or chicken broth)
2 bay leaves
Salt (to taste)
1 cup dry ditalini pasta (or any small pasta)
1 cup frozen mixed vegetables (beans, corn, carrots, peas)
1 lb cooked rotisserie chicken (cubed)
1 tbsp fresh thyme (finely chopped)
1 tbsp fresh rosemary (finely chopped)
2 tsp fresh turmeric (or ½ tsp dried)
2 tbsp freshly grated ginger
Juice of 1 lemon (3 tbsp)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook while stirring until the onions become translucent and fragrant.
Stir in minced garlic, black pepper, salt, and paprika. Cook for about 1 minute until aromatic.
Pour the bone broth over the vegetables and add the bay leaves. Cover the pot and bring the soup to a low boil.
Reduce heat to low and add the dry pasta, frozen mixed vegetables, and cubed rotisserie chicken. Simmer for about 7 minutes or until the pasta is tender.
Stir in the thyme, rosemary, turmeric, grated ginger, and lemon juice. Taste and adjust salt if needed before serving.

Notes

You can substitute any small pasta such as elbow macaroni, orzo, or small shells.
If using uncooked chicken, simmer it in the broth first until cooked through, then shred and return to the soup.
For extra brightness, add additional lemon juice just before serving.
This soup stores well in the refrigerator for up to 4 days. Add extra broth when reheating if the pasta absorbs too much liquid.
The soup can be frozen, but for best texture cook the pasta separately and add when reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 320 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg