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Chicken noodle soup with spaghetti noodles and vegetables in broth in a white bowl on a dark blue background with a spoon and a glass of white wine.

Chicken Noodle Soup

mirepoix, dill, carrots, celery

STARS

It’s time for the most heartwarming three-word phrase we know—chicken noodle soup. Begin with chicken broth, simmer with free-range chicken, mirepoix, dill, and parsley until laden with deep, soothing flavor. The addition of more chicken, carrots, celery, onion, and noodles transforms this dish into a bowlful of comfortable flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  10 minutes
Ingredients

Chicken Noodle Soup

  • 8 ounces spaghetti, broken into thirds
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken broth
  • 4 boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Salt and pepper to taste
  • 4 sprigs dill, chopped
Directions
1
Bring a large pot of salted water to a boil. Add the pasta, stir, and cook for 7 minutes. Drain and return the pasta to the pot, toss with olive oil.
2
Meanwhile, heat the chicken stock in a large stock pot over medium heat. Bring to a simmer, add the chicken breasts, and poach until cooked through, 8-10 minutes. Transfer the chicken to a plate and shred with two forks or your hands. 
3
Add the onion, carrot and celery to the chicken broth, cover, and cook until tender, about 10 minutes. Stir in the chicken and pasta. Season with salt and pepper. 
4
Divide the soup between bowls and garnish with dill.

Chicken Noodle Soup

mirepoix, dill, carrots, celery

STARS

It’s time for the most heartwarming three-word phrase we know—chicken noodle soup. Begin with chicken broth, simmer with free-range chicken, mirepoix, dill, and parsley until laden with deep, soothing flavor. The addition of more chicken, carrots, celery, onion, and noodles transforms this dish into a bowlful of comfortable flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Chicken Noodle Soup

  • 8 ounces spaghetti, broken into thirds
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken broth
  • 4 boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Salt and pepper to taste
  • 4 sprigs dill, chopped

Directions

1
Bring a large pot of salted water to a boil. Add the pasta, stir, and cook for 7 minutes. Drain and return the pasta to the pot, toss with olive oil.
2
Meanwhile, heat the chicken stock in a large stock pot over medium heat. Bring to a simmer, add the chicken breasts, and poach until cooked through, 8-10 minutes. Transfer the chicken to a plate and shred with two forks or your hands. 
3
Add the onion, carrot and celery to the chicken broth, cover, and cook until tender, about 10 minutes. Stir in the chicken and pasta. Season with salt and pepper. 
4
Divide the soup between bowls and garnish with dill.
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