This version is quick to make and is one of our one of our very favorite soups for kids…and family dinners to share.
– Olive oil – Garlic – Diced celery – Diced carrot – Diced onion – Reduced-sodium chicken stock – Chicken – Egg noodles – Salt to taste
Place a large pot over medium heat and add the olive oil. Stir in the garlic, carrots, and celery. Cook for 8 minutes.
Add the broth and turn up the heat to high to bring to a boil. You can use canned, cartons, or homemade stock as you prefer.
Reduce to medium high, or to a simmer, and add the chicken and pasta. You can use chicken breast, chicken tenders, or chicken thighs here.
Cook for 8-10 minutes or until the noodles are just soft and the chicken is cooked through. I prefer egg noodles in this recipe, but you can use a different type of small shape pasta.
Add extra flavor to the whole pot or one bowl at a time by stirring in pesto, fresh lemon juice, or grated Parmesan cheese.
Add salt to taste since the flavor of chicken broth can vary so widely. The leftovers store nicely so you can enjoy it for a few days!
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove.