Quick-and-Easy Chicken Noodle Soup
Just like homemade…well, sort of! This satisfying soup is easy to make and only requires boxed chicken broth, frozen veggies, leftover chicken, and pasta from the pantry.
PER SERVING 252 CALORIES 
TOTAL TIME 20 MINUTES 
GROCERIES 7 INGREDIENTS
Makes: 4 servings
Serving size: 1 ½ cups
32fl oz (945ml) carton low-sodium chicken stock
¾ tsp kosher salt
½ cup dry small-shape pasta (such as elbows or wagon wheels)
1 cup frozen mixed vegetables
1 cup shredded or diced cooked chicken
Juice of ½ lemon
¼ tsp black pepper
- Add the chicken stock to a medium saucepan. Bring to a boil over high heat and then reduce the heat to medium.
- Add the kosher salt and pasta, and cook for 8 minutes, stirring occasionally, until the pasta is al dente (which means still firm when bitten).
- Add the mixed vegetables, chicken, lemon juice, and black pepper. Cook for 5 minutes more.
- Ladle the soup into bowls and serve promptly. Store in the fridge for up to 5 days or freeze for up to 3 months.
{TIP}
Don’t skip the fresh lemon juice! It’s a small ingredient, but it adds lots of flavor. If you have any fresh herbs on hand, you can toss those in, too.
Per serving: 3g fat, 1g saturated fat, 21g carbohydrates, 29g protein
SIMPLE SOUPS AND SALADS | Quick-and-Easy Chicken Noodle Soup
Quick-and-Easy Chicken Noodle Soup