Any type of pasta you have on hand will work in this classic chicken noodle soup—just be sure it's cooked al dente.
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Cook the pasta until al dente and then drain and set aside.
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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