Easy Chicken and Vegetable Noodle Soup
My easy Chicken and Vegetable Noodle Soup is like a warm hug for those cold night or when you're feeling sick. Nutrient-dense and oh so cozy!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cups celery chopped
- 2 cups carrots sliced
- 3 cloves of garlic minced
- ⅛ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 6 cups low sodium bone broth or chicken broth
- 2 bay leaves
- Salt to taste
- 1 cup dry ditalini pasta or any small pasta
- 1 cup frozen mixed vegetables beans, corn, carrots, peas
- 1 lb cooked rotisserie chicken cubed
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoon fresh turmeric or ½ teaspoon dried
- 2 tablespoon freshly grated ginger
- Juice of 1 lemon 3 tbsp
Instructions
- To a large pot over medium heat add olive oil. Once hot add onion, celery and carrots. Stir well and cook until onions are translucent in colour and are fragrant. Stir in garlic, black pepper, salt and paprika.
- Pour the bone broth over the vegetables, add bay leaves and stir. Cover and bring to a low boil.
- Once boiling, reduce heat to low and add dry pasta, frozen vegetables and cooked chicken. Cook for about 7 minutes until pasta is cooked. Stir in thyme, rosemary, turmeric, ginger and lemon juice and enjoy.
Notes
If you wish to add 4 tablespoon of collagen to this recipe for added benefits, I recommend mixing it in with the bone broth (or chicken broth) before adding to the soup.
Cooked chicken breasts or chicken thighs can be used in place of the rotisserie chicken.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 2cups | Calories: 334kcal | Carbohydrates: 37g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 67mg | Sodium: 791mg | Potassium: 862mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9066IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 2mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
