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Chicken noodle soup is a healthy all-in-one meal that provides lean protein, starch and veggies with each bite. It is a comforting meal choice even when you aren’t feeling under the weather.
You can season the broth according to your taste and add any type of pasta (or dumplings). You can use homemade chicken broth (regular or quick) or canned. If you use canned, I recommend using a low-sodium variety and optionally mixing water with the broth to dilute the “canned” flavor if you are sensitive to that.
- 5 cups chicken broth (roughly 3 cups broth + 2 cups water if using canned broth)
- 1 chicken breast, chopped
- 2 celery stalks, chopped
- 2 carrot sticks, chopped
- ½ of an onion, chopped
- 2-3 garlic cloves, chopped
- 1 Tbsp fresh parsley
- ¼ tsp thyme
- ¼ tsp bay leaves
- ¼ tsp basil
- ¼ tsp black pepper
- ¼ tsp jalapeño powder, optional
- Dash of curry powder, optional
- Dash of cayenne pepper, optional
- 1 cup pasta
- Let the chicken broth, meat, veggies and seasonings simmer for roughly 30 minutes.
- I prefer to use the above base seasonings and then let each person doctor the spices in their own bowl of soup.
- In a separate pot, cook the pasta according to the instructions on the box.
- Add the cooked pasta to the soup and let simmer for 5 minutes.
- Or, add the pasta to the soup and let it cook in the boiling soup, adding more broth or water to the soup if necessary.
- Serve the soup warm.
- For an interesting fusion twist, I sometimes garnish the soup with chunks of avocado, a dash of cayenne pepper and/or a dash of curry powder.