2

Super-Easy Chicken Noodle Soup (ED)

Total Time
33 min
Prep
8 min
Cook
25 min
Serves
8
Difficulty
Easy
Ingredients

canola oil

2 tsp

uncooked onion(s)

1 large

table salt

1½ tsp

reduced-sodium chicken broth

8 cup(s)

uncooked pasta

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

frozen mixed vegetables

10 oz, (1 package), such as peas, carrots, corn, and green beans

canned tomatoes

14½ 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

chives

¼ cup(s), fresh, chopped

Instructions

  1. 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.
  2. Add broth and bring to boil. Stir in pasta, mixed vegetables, and tomatoes and cook, stirring occasionally, until pasta is tender, about 7 minutes.
  3. 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.
  4. Per serving (1½ cups)
Notes
To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days. Reheat in the microwave or on the stovetop.

A happier, healthier you starts here