Quick and Easy Chicken Noodle Soup Recipe in just 30 minutes!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Heat 1 tablespoon of olive oil in a 5-quart Dutch oven over medium heat.

Add 4 chicken thighs to the pot and cook for about 8 minutes per side until just done.

Dice 1 medium onion and set aside.

Slice 3 carrots into coins and set aside.

Cut 2 stalks of celery into pieces and set aside.

Mince 3 garlic cloves and keep to the side.

Remove the chicken thighs from the pot and set aside.

Add the diced onion, sliced carrots, and celery to the pot; stir and cook for about 4 to 5 minutes until translucent.

Add the minced garlic and cook for another minute until fragrant.

Cut the cooked chicken thighs into small, bite-sized pieces and add them back to the pot.

Add 1.5 to 2 tablespoons of bouillon and 6 cups of water to the pot; bring to a boil.

Add 1 cup of ditalini pasta to the boiling broth.

Chop fresh parsley and add it to the soup just before serving.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens