My Weeknight Chicken Noodle Soup makes the perfect dinner during these chilly months!
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!
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.
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
Prep time: 20 min | Cook time: 20 min | Total time: 40 min
- 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
- Cook pasta according to package directions, 2 minutes less than package recommends. Drain and set aside.
- 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.
- 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
Pin to your favorite recipe board!
FOLLOW PICKY PALATE ON INSTAGRAM! Show me what recipes you're making from Picky Palate by using #pickypalate.