Super-Easy Chicken Noodle Soup 2
- Total Time
canola oil2 tsp
uncooked onion(s)1 large
table salt1 ½ tsp
reduced-sodium chicken broth8 cup(s)
uncooked pasta4 oz, small, such as ditalini (about 1 cup)
frozen mixed vegetables10 oz, (1 package), such as peas, carrots, corn, and green beans
canned tomatoes14 ½ oz, petite cut, rinsed and drained
cooked skinless boneless chicken breast(s)6 oz, chopped
grated Parmesan cheese1 Tbsp
fresh lemon juice2 tsp
black pepper¼ tsp
chives¼ cup(s), fresh, chopped
- Heat oil in Dutch oven over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring often, until onion is softened, about 5 minutes.
- Add broth and bring to boil. Stir in pasta, mixed vegetables, and tomatoes and cook, stirring occasionally, until pasta is tender, about 7 minutes.
- Stir in chicken and cook until heated through, about 1 minute. Remove from heat and stir in cheese, lemon juice, pepper, and remaining 1 teaspoon salt. Stir in chives.
- Per serving (1½ cups)