Quick and easy chicken noodle soup with celery and carrots. Light and healthy.
Avg. 4.7/53 votes
1 (32-ounce) carton chicken broth
2 cups water
1 Tbsp. olive oil
1/2 cup prechopped onion
1/2 cup prechopped celery
1 medium carrot, chopped
6 ounces pasta, Rotini or Fusilli
2 1/2 cups thinly sliced boneless skinless chicken breast
2 tsp chopped fresh parsley
salt, pepper to taste
Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
In a large pan stir-fry chicken slices for 10 minutes.
While broth mixture heats and chicken is frying, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; saute 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.