This is a print preview of "Light Chicken Noodle Soup" recipe.

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

Ingredients

  • 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

Directions

  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.