Chicken Noodle Soup (Classic or Immune-Boosting!)
Nourishing chicken noodle soup made in 1 pot with 10 simple ingredients. Comforting, brothy, and bursting with flavor. Gluten-free optional!
Ingredients
- 8 oz. pasta of choice ((gluten-free friendly as needed // we like fusilli or bowtie))
- 1 Tbsp salt
- 1 Tbsp olive oil
- 1 large yellow or white onion, diced ((1 large onion yields ~3 cups or 450 g))
- 3 stalks celery, finely chopped ((3 stalks yield ~1 ¾ cups or 230 g))
- 3 medium carrots, finely chopped ((3 carrots yield ~ 1 ¼ cups or 150 g))
- 4 cloves garlic, minced
- 1-2 Tbsp freshly minced ginger ((optional))
- 1 tsp dried thyme ((or double the amount if using fresh))
- 1/2 tsp ground turmeric ((optional))
- 1/4 tsp each sea salt and black pepper ((plus more to taste))
- 8 cups chicken broth or stock
- 1 lb. boneless, skinless chicken thighs or breasts
- Freshly chopped parsley
Instructions
- 1
Bring a large pot of water to a boil and add 1 Tbsp salt to the water for more flavorful pasta. Cook the pasta according to package instructions until al dente. Then drain, toss in a little olive oil to prevent sticking (optional), and set aside.
- 2
While the pasta is cooking, chop the veggies. Or if they’re already chopped, you can cook them in a separate pot while the pasta is cooking to speed up the process.
- 3
Heat the (now empty) large pot over medium heat. Add the olive oil, onion, celery, carrots, garlic, and ginger (optional) and sauté for 5-7 minutes, stirring occasionally, until softened.
- 4
Stir in the thyme, turmeric (optional), salt, and pepper and cook for 1 minute.
- 5
Add the chicken broth, raw chicken thighs or breasts (if using pre-cooked chicken, add it in step 6), and white beans (if using). Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 5-8 minutes, or until the chicken is cooked through (cook time will depend on the size of the chicken thighs or breasts and how quickly the broth comes to a simmer).
- 6
When the chicken is cooked, remove it from the pot and shred or dice into bite-sized pieces. Return the chicken to the soup and cook for 1-2 minutes longer. If using pre-cooked chicken, add it at this time. Season with additional salt and pepper to taste.
- 7
Divide the pasta between bowls, ladle in the soup, and garnish with fresh parsley (optional). Enjoy warm.
- 8
Leftovers will keep in the refrigerator for 3-4 days or in the freezer up to 1 month — store noodles and soup separately for best texture. Reheat soup in a saucepan until warm.
Nutrition Facts
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