Comforting Chicken Noodle Soup

Any type of pasta you have on hand will work in this classic chicken noodle soup—just be sure it's cooked al dente.

  • Total Time:
  • Servings: 4


  • 8 ounces (1/2 pound) pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 5 cups chicken stock
  • 1 cup cooked chicken, cubed or shredded
  • 1 medium zucchini, diced
  • 1 stalk of celery, sliced
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste

How to make this recipe

  1. Cook the pasta until al dente and then drain and set aside.

  2. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion, garlic and carrots and cook until onions are softened, 2 to 3 minutes.

  3. Add the chicken stock, chicken, zucchini and celery. Bring to a gentle boil, and then reduce heat and simmer for about 5 minutes or until vegetables are tender.

  4. Stir in the pasta and season with salt and pepper to taste. Serve hot.

Contributed By Photo © Todd Porter & Diane Cu Published September 2013

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