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!
Servings 6 (~2 cup servings)
Ingredients
NOODLES
- 8 oz. pasta of choice (gluten-free friendly as needed // we like fusilli or bowtie)
- 1 Tbsp salt
SOUP
- 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 (homemade for best flavor // or sub bone broth or store-bought)
- 1 lb. boneless, skinless chicken thighs or breasts (organic, pasture-raised when possible // or sub 2-3 cups leftover roasted chicken // or two 15-oz. cans drained white beans for a fiber boost)
GARNISH optional
- Freshly chopped parsley
Instructions
- 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.
- 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.
- 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.
- Stir in the thyme, turmeric (optional), salt, and pepper and cook for 1 minute.
- 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).
- 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.
- Divide the pasta between bowls, ladle in the soup, and garnish with fresh parsley (optional). Enjoy warm.
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated with gluten-free brown rice noodles, store-bought chicken broth, chicken breasts, and without optional ingredients. It was also calculated with less salt because not all the salt in the pasta water gets absorbed.
*Inspired by Food Front Co-Op's Medicinal Chicken Noodle Soup and adapted from our 1-Pot Chickpea Noodle Soup.
*Inspired by Food Front Co-Op's Medicinal Chicken Noodle Soup and adapted from our 1-Pot Chickpea Noodle Soup.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 296 Carbohydrates: 37.9 g Protein: 23.1 g Fat: 5.7 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 62 mg Sodium: 408 mg Potassium: 504 mg Fiber: 2.9 g Sugar: 2.8 g Vitamin A: 5214 IU Vitamin C: 4.9 mg Calcium: 41 mg Iron: 1.2 mg