Quick & Easy Chicken Noodle Soup

This quick, easy chicken noodle soup. Totally what we all need this time of year, as the snowflakes swirl in bitter arctic gusts.

This soup is warm, simple, comfort. And it’s lickety-split quick has plenty of shortcuts and make-ahead options, and it’s freezable, too!

- celery - onion - carrot - chicken broth - chicken breast - elbow pasta

In a large soup pot, heat oil briefly over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally to prevent browning.

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Add broth, chicken, and dried parsley. Simmer for 5 minutes, and then increase heat to bring soup to a boil. Then, add pasta and continue gently boiling until pasta is done.

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Taste and season with salt, as needed, so the flavors pop. Garnish with fresh parsley if desired.

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A standard grocery store rotisserie chicken should yield about 2 cups of chopped or shredded breast meat.

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Swipe up for full recipe!

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