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Easy 30 Minute Chicken Noodle Soup
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
328
kcal
Author
Linda Warren
Ingredients
2
Tablespoons
olive oil
1
cup
carrots
peeled and diced (about 2 medium carrots)
1
cup
celery
diced (about 2 stalks)
1
cup
onion
diced (about 1 medium onion)
2
garlic cloves
minced or 1 teaspoon minced garlic
64
ounces
8 cups chicken broth
2
teaspoons
salt
1
teaspoon
pepper
12
ounces
of your favorite pasta
rotini, egg noodles, elbows, bowties, stars
2
cups
rotisserie chicken or leftover turkey
shredded or chopped
¼
cup
fresh parsley
chopped
Instructions
Heat oil in a large stock pot over medium heat. Add onions, celery, carrots and garlic and cook for about 6 minutes or until softened.
Add chicken broth, salt & pepper and bring to boil.
Add pasta and cook for recommended time on package for al dente, usually about 8-10 minutes.
Add chicken and allow to cook just long enough to heat it up.
Stir in parsley and serve immediately.
Nutrition
Calories:
328
kcal
|
Carbohydrates:
37
g
|
Protein:
23
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Cholesterol:
57
mg
|
Sodium:
1642
mg
|
Potassium:
400
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2888
IU
|
Vitamin C:
21
mg
|
Calcium:
41
mg
|
Iron:
1
mg