Weeknight Chicken Noodle Soup
Try this Weeknight Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 1 teaspoon kosher salt
- 1 tablespoon dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh minced garlic
- 1 cup diced white onion
- 1 pound small pasta dry (i used ditalini)
- 2 cups diced carrots
- 2 cups diced celery
- 4 cups chopped cooked chicken rotisserie works great
- 98 ounces reduced sodium chicken broth
- 1/2 teaspoon lawry's garlic salt
- 1/4 teaspoon garlic lemon seasoning
- 1/4 teaspoon dry basil leaves
- 1 tablespoon hot sauce i used cholula
- 1 cup freshly chopped parsley
- Carbohydrate 24.8805792924589 g
- Cholesterol 69.126869175 mg
- Fat 6.12158954263703 g
- Fiber 1.16367082448092 g
- Protein 21.5200680364805 g
- Saturated Fat 1.32619774781221 g
- Serving Size 1 1 Serving (367g)
- Sodium 830.375304466149 mg
- Sugar 23.7169084679779 g
- Trans Fat 0.840875007373612 g
- Calories 244 calories
Cook pasta according to package directions, 2 minutes less than package recommends. Drain and set aside. Place the olive oil into a large 8 quart dutch oven over medium heat. When hot, saute onions, carrots, cherry and garlic. Stir in chicken, chicken broth, salt, pepper, garlic salt, garlic lemon, basil, hot sauce and Dijon. When hot, reduce heat to simmer. Stir in cooked pasta and fresh parsley. Taste and add additional seasonings according to your liking. Simmer on low until ready to serve.
