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Dinner
Oct
12
2016

Weeknight Chicken Noodle Soup

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My Weeknight Chicken Noodle Soup makes the perfect dinner during these chilly months!
Weeknight Chicken Noodle Soup

There’s something so nostalgic about preparing a giant pot of homemade soup for the family.  It is comfort food at it’s finest.  Not only is this great for weeknights, but it’s perfect for feeding a crowd too.  This is an 8 quart dutch oven, so you’ll either have lots of leftovers or plan on packaging up for neighbors and friends.  They’ll love it!

Weeknight Chicken Noodle Soup

I would like to recommend cutting your vegetables and cooking your chicken in advance.  That’s the lengthiest part of making soup, so when you know you are going to prepare this recipe, cut your vegetables before hand.  Using rotisserie chicken is a great option for the chicken.  It’s flavorful and simple to add in.

Weeknight Chicken Noodle Soup

For the most part I used dried herbs for simplicity, however if you can get fresh parsley, it really adds such a freshness to your soup.  You can also use whatever small pasta you’ve got in your pantry.  I used Ditalini, however little shells or elbow or even broken up pieces of spaghetti noodles work great.  Hope you enjoy this gorgeous chicken noodle soup recipe!  My favorite!

Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle SoupPrep time: 20 min | Cook time: 20 min | Total time: 40 min

Ingredients

  • 1 pound small pasta, dry (I used Ditalini)
  • 3 tablespoons extra virgin olive oil
  • 1 cup diced white onion
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 tablespoon fresh minced garlic
  • 4 cups chopped cooked chicken, rotisserie works great
  • 98 ounces reduced sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Lawry’s Garlic Salt
  • 1/4 teaspoon garlic lemon seasoning
  • 1/4 teaspoon dry basil leaves
  • 1 tablespoon hot sauce, I used Cholula
  • 1 tablespoon Dijon mustard
  • 1 cup freshly chopped parsley

Directions

  1. Cook pasta according to package directions, 2 minutes less than package recommends. Drain and set aside.
  2. Place the olive oil into a large 8 quart dutch oven over medium heat. When hot, saute onions, carrots, cherry and garlic. Stir in chicken, chicken broth, salt, pepper, garlic salt, garlic lemon, basil, hot sauce and Dijon.
  3. When hot, reduce heat to simmer. Stir in cooked pasta and fresh parsley. Taste and add additional seasonings according to your liking. Simmer on low until ready to serve.

Makes 12 Servings

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Weeknight Chicken Noodle Soup


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Comments

9 Responses | Comments RSS


  1. 1
    2pots2cook says:

    Thank you for this Weeknight Chicken Noodle Soup recipe. Since I carry homemade lunch to office, this is a perfect solution for a week dinner and office lunch, too. Great !

  2. 2

    Looks soup-er <- see what I did there 😉 heehee!!

    Rebecca
    xx

    http://www.peppermintdolly.com

  3. 3
    Maria Lichty says:

    Looks like a soup the whole family can enjoy!

  4. 4

    Love a pot of soup simmering on the stove in the fall! Yum!

  5. 5
  6. 6

    I LOVE chicken noodle soup- the pasta shape is the best 🙂

  7. 7
    Anne says:

    Hi Jenny,
    I just received the recipe for chicken noodle soup and wanted to point out that in the 2nd step of directions you have cherry as an ingredient, I believe you meant to say celery.

    I do have to say I like your recipes, especially because they are simple.

    Anne

  8. 8

    My kids will LOVE this soup!

  9. 9

    There are few things more comforting to me than a chicken noodle soup!


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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