Easy Chicken Noodle Soup Recipe

“Make the ultimate comfort food with this easy chicken noodle soup recipe! Packed with tender shredded chicken, hearty rotini pasta, fresh vegetables, and flavorful broth, this homemade soup is perfect for cold days, quick weeknight dinners, or when you’re feeling under the weather. Customize it with your favorite seasonings and enjoy a healthy, satisfying meal that’s ready in no time. Discover tips, variations, and serving ideas to make this classic chicken noodle soup your new family favorite!”

Ingredients

• 4 chicken thighs, skin removed (bone-in or boneless)
• 8 cups chicken broth (low sodium recommended)
• 6 cups water
• 2 Tbsp olive oil (for sautéing vegetables)
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, sliced into rings
• 6 oz rotini pasta
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash or your favorite salt-free seasoning
• 1 Tbsp sea salt (or to taste)
• 1 garlic clove, pressed

Instructions

1. In a large soup pot, combine the chicken broth, water, and sea salt. Bring to a boil over medium-high heat. Add the chicken thighs and partially cover the pot. Let the chicken cook for 20 minutes, skimming off any foam that rises to the surface.
2. While the chicken cooks, heat olive oil in a skillet over medium-high heat. Sauté the onion and celery until softened, then transfer them to the soup pot.
3. Add the sliced carrots and rotini pasta to the pot. Continue cooking at a low boil for 15 minutes or until the pasta reaches your desired level of tenderness.
4. Remove the cooked chicken thighs from the pot and shred the meat using two forks or your hands. Discard the bones and any excess fat. Return the shredded chicken to the pot.
5. Season the soup with Mrs. Dash (or your preferred seasoning) and adjust the salt as needed. Add the pressed garlic clove and stir in the dill. Remove the soup from heat and serve hot. Enjoy!

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Tips

• Skimming the broth: Skim the foam during the initial boil for a clearer soup base.
• Consistent pasta texture: Cook the pasta separately if you plan to store leftovers to prevent it from becoming mushy.
• Boost flavor: Add a bay leaf or a sprig of thyme while boiling the chicken for extra flavor.

Variations and Substitutions

• Protein swap: Use chicken breasts or leftover rotisserie chicken instead of thighs for convenience.
• Pasta options: Substitute rotini with egg noodles, orzo, or any pasta of your choice.
• Vegetable variety: Add diced zucchini, peas, or corn for extra nutrients and flavor.
• Low-carb version: Replace pasta with zucchini noodles or cauliflower rice.

FAQs

Can I make this soup ahead of time?
Yes! The soup stores well in the fridge for up to 3 days. For best results, store the pasta separately and add it when reheating.

Can I freeze this soup?
Absolutely. Freeze the soup without the pasta for up to 3 months. Add fresh or cooked pasta after reheating.

What’s the best way to shred chicken?
Use two forks or your hands to pull the chicken apart. For faster shredding, use a hand mixer on low speed in a large bowl.

Serving Suggestions

• Pair this comforting soup with a slice of crusty bread or a side of garlic bread.
• Serve with a light salad for a balanced meal.
• Top with a sprinkle of freshly grated Parmesan cheese for an extra savory touch.

Why You’ll Love This Recipe

• Quick and easy: Simple steps and minimal prep time make this a go-to recipe.
• Wholesome and hearty: Packed with protein, vegetables, and comforting flavors.
• Customizable: Easily adaptable to different dietary preferences and ingredient availability.
• Perfect for all seasons: A warm, cozy dish for cold days or a light, flavorful soup for any time of year.

Let me know if there’s anything you’d like to refine or expand on!