This easy recipe makes a big pot of comforting soup to feed the whole family—babies, toddlers, and big kids included. The leftovers store nicely so you can enjoy it for a few days!
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.
Reduce to medium high, or to a simmer, and add the chicken and pasta.
Cook for 8-10 minutes or until the noodles are just soft and the chicken is cooked through.
Season to taste with salt (if desired), Parmesan, or a little pesto.
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Notes
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. Add more broth or water when reheating as needed as the pasta will continue to absorb the liquid.
You can use chicken breast, chicken tenders, or chicken thighs here. Whichever you go with, use boneless, skinless if possible (or trim them).
I prefer egg noodles in this recipe, but you can use a different type of small shape pasta, such as ditalini, ABC pasta, or mini elbows, which would have similar cooking times.
Add extra flavor to the whole pot or one bowl at a time by stirring in pesto, fresh lemon juice, or grated Parmesan cheese.
I have the salt to taste since the flavor of chicken broth can vary so widely.
Jarred chicken boullion is a handy backup option to keep on hand.
Gluten-free: Choose a gluten-free noodle.
To make this vegetarian, sub in two cans of drained and rinsed white beans for the chicken and use vegetable broth.