Description
A hearty and nourishing chicken and vegetable noodle soup packed with protein and flavor, perfect for a comforting family meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 2 cups celery (chopped)
- 2 cups carrots (sliced)
- 3 cloves of garlic (minced)
- â…› tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 6 cups low sodium bone broth (or chicken broth)
- 2 bay leaves
- Salt (to taste)
- 1 cup dry ditalini pasta (or any small pasta)
- 1 cup frozen mixed vegetables (beans, corn, carrots, peas)
- 1 lb cooked rotisserie chicken (cubed)
- 1 tbsp fresh thyme (finely chopped)
- 1 tbsp fresh rosemary (finely chopped)
- 2 tsp fresh turmeric (or ½ tsp dried)
- 2 tbsp freshly grated ginger
- Juice of 1 lemon (3 tbsp)
Instructions
- To a large pot over medium heat add olive oil.
- Once hot, add onion, celery, and carrots. Stir well and cook until onions are translucent in color and fragrant.
- Stir in garlic, black pepper, salt, and paprika.
- Pour the bone broth over the vegetables, add bay leaves and stir. Cover and bring to a low boil.
- Once boiling, reduce heat to low and add dry pasta, frozen vegetables, and cooked chicken. Cook for about 7 minutes until pasta is cooked.
- Stir in thyme, rosemary, turmeric, ginger, and lemon juice and enjoy.
Notes
Consider using any vegetables you have on hand for customization. For a creamier texture, add a splash of heavy cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 60mg