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

Todd Porter & Diane Cu
Todd Porter and Diane Cu
September 2013

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta until al dente and then drain and set aside.

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  • 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.

  • 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.

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

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