Small Batch Chicken Noodle Soup
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Chicken, carrot, celery, and small pasta in a light broth, made in a 2-quart pot for two bowls.
Ingredients
- 2 (6-ounce) boneless skinless chicken breasts OR 2 cups chopped pre-cooked/rotisserie chicken
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- 1 celery rib chopped
- 3 garlic cloves minced
- ⅛ teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 1 cup dried small-shaped pasta (such as bowties or shells)
Equipment
- saucepan
Directions
- If you’re using raw chicken, put it in a saucepan, sprinkle with the salt, and cover with about an inch of water. Bring to a boil, then turn the heat down, cover, and simmer gently for 10 to 12 minutes, until it reaches 165°F. Let it cool a little, then chop it. If you’re using cooked chicken, skip this step.
- Heat the oil in a 2-quart saucepan over medium-high heat. Cook the onion, carrot, and celery for about 8 minutes, until soft. Add the garlic and thyme and cook 1 minute more.
- Pour in the broth and bring it to a boil, then lower to a simmer. Add the chicken and simmer for 10 minutes.
- Stir in the pasta and cook until tender, about 5 minutes for small shapes. Taste, add salt if needed, and serve.
Nutrition
Serving: 811g | Calories: 568kcal | Carbohydrates: 53g | Protein: 56g | Fat: 15g | Saturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 558mg | Potassium: 1332mg | Fiber: 3.7g | Sugar: 5.8g | Vitamin A: 5240IU | Vitamin C: 7.5mg | Calcium: 77mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; boneless counted as raw chicken breast (the first choice), carrot counted as carrots, dried small-shaped pasta (the first choice counted). Brands and portions vary, so use it only as an approximation.