Bowl of Easy Homemade Chicken Noodle Soup Recipe with Soup
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Chicken Noodle Soup Recipe

Chicken Noodle Soup doesn't have to take all day. I love repurposing leftover rotisserie chicken for a delicious soup and easy meal!
Course Soups &amp, Stews
Cuisine American
Keyword 30 minute meal, Chicken Soup, easy soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 270kcal
Author Deb Clark
Cost $12

Ingredients

  • 1 yellow onion diced
  • 1 cup mushrooms diced
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 1 clove garlic minced
  • 2 cups rotisserie chicken diced
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 1/2 cup angel hair pasta broken into 1/2 pieces or other small pasta of choice
  • 1 bay leaf
  • 3/4 teaspoon dried Italian seasoning
  • pinch red pepper flakes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 lemon optional
  • 1 tbsp parsley minced, optional

Instructions

  • Dice the vegetables - onions, mushrooms, carrots, celery and mince the garlic.
  • Heat the pan over medium high heat on the stove, add the butter & olive oil. When the oil is hot & bubbly, add the onion, mushrooms, carrots and celery to the stock pot.
  • Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the garlic and chicken stock. Increase to high heat and bring to a boil.
  • When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes). Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
  • Remove from heat when the timer is up for the pasta. Stir in the frozen peas. Add fresh lemon juice and minced parsley. Stir again & serve.

Nutrition

Calories: 270kcal | Carbohydrates: 20g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 298mg | Potassium: 505mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2010IU | Vitamin C: 14.6mg | Calcium: 37mg | Iron: 1.7mg