Super-Easy Chicken Noodle Soup
1 large, finely chopped
1½ tsp, divided
Reduced-sodium chicken broth
4 oz, small shape such as ditalini (about 1 cup)
Frozen mixed vegetables
10 oz, such as peas, carrots, corn and green beans
15 oz, petite cut, rinsed and drained
Cooked skinless boneless chicken breast(s)
6 oz, chopped
Grated Parmesan cheese
Fresh lemon juice
¼ cup(s), fresh, chopped (optional)
- Melt the butter in a large stockpot over medium-low heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until the onion is soft and translucent, about 10 minutes.
- Add the broth and increase the heat to high; bring to a boil. Stir in the pasta, frozen vegetables, and tomatoes; cook until the pasta is done, about 7 minutes.
- Stir in the chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper, and chives; cook for 1 more minute to heat through.
- Serving size: about 1 1/2 cups soup