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Quick Chicken Noodle Soup

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This easy chicken noodle soup recipe is a great no-stress weeknight dinner or make-and-freeze meal. Once you’ve got this down, play around with different seasonings and veggies to explore new flavors.
Quick Chicken Noodle Soup

Prep Time: 10 minutes Cook Time: 20 minutes

Yield: 4 servings


- 6 ounces uncooked pasta 100 percent whole wheat, brown rice, quinoa or other whole grain noodle in the shape of your choice (or 2 cups cooked)
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 carrot, chopped
- 4 cups low-sodium chicken stock
- 4 cups water
- 1 Tablespoon fresh oregano (or 1 1/2 teaspoons dried oregano)
- 1 pound boneless, skinless chicken breast or thighs
- 1/2 teaspoon salt

1. Cook pasta according to package directions.
2. While pasta is cooking, place a large soup pot over medium heat. Add oil, onion, garlic, celery and carrot. Cook, stirring often, for 3 minutes.
3. Add chicken stock, water, oregano and bring to a boil.
4. Add chicken and let soup return to a boil. Reduce to a simmer and cook for 5 minutes.
5. Add noodles. Return to a simmer and serve, refrigerate or freeze in individual portions.

Nutrition Facts (Per serving):
Calories: 342, Total Fat: 6 g, Saturated Fat: 1.2 g, Protein: 31 g, Carbohydrate: 39 g, Cholesterol: 78 mg, Dietary Fiber: 7 g, Sugar: 2 g, Sodium: 558 mg.

Real Appeal Quick Chicken Noodle Soup

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