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the best quick & easy chicken noodle soup

Short on time?  This one is big on flavor in less than an hour!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cups carrots, sliced at 1/4" (about 14 ounces)
  • 1 1/2 cups celery, sliced at 1/4" (about 5.5 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large leek, sliced, white and light green part only (about 2 cups / 6.5 ounces)
  • 1/4 cup chopped fresh parsley
  • 2 46-ounce cans chicken broth (or homemade broth / stock)
  • 1/4 cup chopped fresh dill
  • 4 ounces tagliatelle or fettuccine dried eggs pasta, broken into small pieces
  • 2 cups shredded cooked chicken breast from rotisserie chicken (about 12 ounces)
  • freshly grated Parmigiano-Reggiano, for serving (optional but highly recommended)
  • freshly grated lemon zest, for serving (optional but highly recommended)
  • pinch of ground nutmeg, for serving (optional but highly recommended)

Instructions

  1. Heat the olive oil and butter in a large stockpot or dutch oven with at least 5-quart capacity over medium heat.  Add the sliced carrots and celery along with the salt & pepper.  Cover and sauté for 5 minutes.

  2. Add the sliced leeks and chopped parsley.  Stir to combine.  Cover and continue cooking for another 10 minutes. 

  3. Remove the cover and increase the heat to medium-high.  Add the chicken broth along with the chopped dill.  Mix well.  Bring to a boil.

  4. Reduce heat to medium and add pasta.  Simmer until pasta is cooked to al dente, according to package directions, for about 10 minutes.

  5. Add shredded chicken breast, stir to combine and continue simmering until just heated through for 1 to 2 minutes.  Serve immediately.

  6. Optional: Top off each serving with freshly grated Parmigiano-Reggiano, lemon zest and/or ground nutmeg.