Super-Easy Chicken Noodle Soup

Prep Time
12 min
Cook Time
20 min
Recipe Details
  • 2 tsp salted butter
  • 1 large uncooked onion(s), finely chopped
  • 1 1/2 tsp table salt, divided
  • 64 oz reduced-sodium chicken broth
  • 4 oz uncooked pasta, small shape such as ditalini (about 1 cup)
  • 10 oz frozen mixed vegetables, such as peas, carrots, corn and green beans
  • 15 oz canned tomatoes, petite cut, rinsed and drained
  • 6 oz cooked skinless boneless chicken breast(s), chopped
  • 1 Tbsp grated Parmesan cheese
  • 2 tsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/4 cup(s) chives, 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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