Homemade Chicken Noodle Soup
A classic comfort food that is healthy and easy to make.
Ingredients
- 3 boneless skinless chicken breasts
- 1 package noodles use small sized noodles like penne, fusilli, or rigatoni so they can be eaten easily with a spoon
- 2 cups Baby Carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 2 32 oz box low sodium chicken broth
- 1 32 oz box low sodium vegetable broth
- 1 tblsp olive oil divided
- salt to taste
- fresh ground pepper to taste
- lemon-pepper to taste
Instructions
- In a medium pan, heat 1/2 tblsp olive oil over med-high heat. Add the chicken breast to the pan and cook 6-8 minutes per side or until the meat is cooked through. Set aside.
- Bring a large pot of salted water to boil. Add the noodles and the carrots to the pot. Cook the pasta according to the package directions. Once the pasta and carrots are cooked and drained, toss them with the remaining olive oil and set aside.
- Pour all three broth boxes into a large pot and bring to boil. While the broth is heating, shred the cooled chicken breast into bite size pieces.
- Once the broth is boiling, add the chicken, carrots, pasta, and simmer for 5-10 minutes over low heat.
- Turn the burner off and add the peas and corn. Adjust the flavor to your liking with the salt, pepper, and lemon pepper.
Notes
Though you will have more dishes to wash, it is important to cook the meat and pasta separately.
You may want to have an extra box of chicken broth on hand in case the noodles absorb too much broth after they added to the soup.