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Light Chicken Noodle Soup Recipe
by Mary Shaldibina

Light Chicken Noodle Soup

Quick and easy chicken noodle soup with celery and carrots. Light and healthy.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 5 bowls


  • 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


  1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
  2. In a large pan stir-fry chicken slices for 10 minutes.
  3. 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.