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Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

Course Main Course
Cuisine American
Keyword chicken noodle soup, chicken noodle soup recipe, easy dinner ideas, homemade chicken noodle soup, weeknight dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 334kcal
Author Jenny Flake


  • 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.



Calories: 334kcal | Carbohydrates: 35g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 471mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4100IU | Vitamin C: 10.6mg | Calcium: 49mg | Iron: 2.1mg