Quick Chicken Noodle Soup

Source: CookingLight.com

Serves 6

Ingredients

  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups thinly sliced carrot
  • 1 cup finely chopped onion
  • 2/3 cup thinly sliced celery
  • 2 cups water
  • 1 (32-ounce) container unsalted chicken stock (such as Swanson)
  • 1 teaspoon dried thyme or 3 fresh thyme sprigs
  • 6 ounces whole-grain rotini (such as Barilla; about 2 cups)
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded
  • 4 ounces skinless, boneless rotisserie chicken thigh, shredded
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

Instructions

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
  2. While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
  3. Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
  4. Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

 

Notes

  • Hands-on Time: 25 minutes
  • Total Time: 25 minutes

 

Nutrition Information

Serving size: about 1 1/4 cups

  • Calories 273
  • Fat 8.1g
  • Satfat 1.2g
  • Monofat 3.7g
  • Polyfat 1.5g
  • Protein 25g
  • Carbohydrate 26g
  • Fiber 4g
  • Cholesterol 58mg
  • Iron 2mg
  • Sodium 618mg
  • Calcium 56mg