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Chicken Noodle Soup

  • Yield: serves 6


  • 1 tbsp. olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 6 carrots, sliced
  • 2 celery ribs, sliced (optional)
  • 1/4 tsp. thyme
  • 1/4 tsp. parsley
  • 2 bay leaves
  • 2 quarts chicken stock
  • 1/2 c. half and half
  • 1/2 c. white wine
  • 8 oz. whole wheat fusilli
  • 1 1/2 c. shredded rotisserie chicken
  • 3/4 c. peas, frozen
  • sea salt and freshly ground black pepper, to taste


  1. In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, and celery. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
  2. Add thyme, parsley, bay leaves, chicken stock, half and half, and wine. Bring to a boil.
  3. Add noodles and cook for 8 minutes more.
  4. Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Discard bay leaves and serve.
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