Description
A warm and comforting chicken noodle soup packed with nutritious vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cups celery, chopped
- 2 cups carrots, sliced
- 3 cloves of garlic, minced
- â…› tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 6 cups low sodium bone broth (or chicken broth)
- 2 bay leaves
- 1 cup dry ditalini pasta (or any small pasta)
- 1 cup frozen mixed vegetables (beans, corn, carrots, peas)
- 1 lb cooked rotisserie chicken, cubed
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tsp fresh turmeric (or ½ tsp dried)
- 2 tbsp freshly grated ginger
- Juice of 1 lemon (3 tbsp)
Instructions
- In a large pot over medium heat, add olive oil.
- Once hot, add onion, celery, and carrots. Stir well and cook until onions are translucent and fragrant.
- Stir in garlic, black pepper, salt, and paprika.
- Pour the bone broth over the vegetables, add bay leaves, and stir. Cover and bring to a low boil.
- Once boiling, reduce heat to low and add dry pasta, frozen vegetables, and cooked chicken. Cook for about 7 minutes until pasta is cooked.
- Stir in thyme, rosemary, turmeric, ginger, and lemon juice and enjoy.
Notes
For a creamier soup, blend a portion of the cooked vegetables and broth until smooth and stir back into the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg