Super-Easy Chicken Noodle Soup

Total Time
32 min
12 min
20 min
A one pot meal for the whole family. It’s terrific for take-to-work lunches or your child’s lunchbox.

salted butter

2 tsp

uncooked onion(s)

1 large, finely chopped

table salt

1½ tsp, divided

reduced-sodium chicken broth

64 oz

uncooked pasta

4 oz, small shape such as ditalini (about 1 cup)

frozen mixed vegetables

10 oz, such as peas, carrots, corn and green beans

canned tomatoes

15 oz, petite cut, rinsed and drained

cooked skinless boneless chicken breast(s)

6 oz, chopped

grated Parmesan cheese

1 Tbsp

fresh lemon juice

2 tsp

black pepper

¼ tsp


¼ cup(s), fresh, chopped (optional)


  1. Melt butter in a large stockpot over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is soft and translucent, about 10 minutes.
  2. Add broth and increase heat to high; bring to a boil. Stir in pasta, frozen vegetables and tomatoes; cook until pasta is done, about 7 minutes.
  3. Stir in chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper and chives; cook 1 more minute to heat through. Yields about 1 1/2 cups soup per serving.

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