This is our GO-TO Chicken Noodle soup! Big hit in our house, I usually make a double batch. This recipe however is just for a single & so easy to make!
Ingredients for 10 people serving
- 4 chicken thighs, skin removed (bone-in or boneless) – Sometimes we do chicken breast as well. Depending on your chicken preference
- 8 cups chicken broth
- 6 cups water
- 2 tablespoons olive oil, to sauté vegetables
- 1 medium onion, finely chopped
- 2 medium celery sticks, finely chopped
- 2 carrots, sliced into rings
- 6 oz rotini pasta
- 3 tablespoons fresh or frozen dill (i usually just eyeball this as i don’t like as much)
- 1 teaspoon Mrs. Dash
- 1 tablespoon sea salt, or to taste
- 1 garlic clove, pressed
Instructions
- In a large soup pot, combine 6 cups of water with 8 cups of chicken broth and 1 tablespoon of salt. Bring to a boil then add chicken and boil partially covered for 20 minutes while you prep the vegetables, skimming off any foam that rises to the top.
- In a large skillet over medium/high heat, add 2 tablespoons olive oil and sauté onion and celery until softened then transfer to pot.
- . Add pasta and sliced carrots to the soup pot and continue cooking 15 minutes at a low boil or until pasta is at the desired softness.
- While pasta is cooking, remove chicken from the pot and shred the chicken (we like it diced in cubes if using breast). If using thighs discarding and bones and skin will come off easily. Return chicken to pot.
- Season soup with 1 teaspoon Mrs. Dash and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3(ish) tablespoons of dill and remove from heat.
- Enjoy!
Recipe original from NatashasKitchen.com
Abbi's Life 