How To Make Easy Chicken Noodle Soup Recipe - Natasha's Kitchen

Ingredients

• 10 cups Water (for the soup base)
• 4 cups Chicken Broth (low‑sodium preferred)
• 1 tablespoon Sea Salt (adjust to taste)
• 4 pieces Chicken Thighs (bone‑in, skin‑on for maximum flavor)
• 2 large Carrots (peeled and thinly sliced)
• 2 medium Celery Sticks (finely chopped)
• 1 medium Onion (finely chopped)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 7 ounces Spiral Pasta (any short spiral shape such as rotini)
• 1 teaspoon Mrs. Dash Seasoning (salt‑free herb blend)
• 1 large Garlic Clove (pressed or minced)
• 3 tablespoons Fresh Dill (chopped)
• to taste Additional Salt (optional, adjust at the end)

Instructions

1. Prepare Broth Base

   Pour 10 cups of water and 4 cups of chicken broth into the large soup pot, add 1 tablespoon sea salt, and bring to a boil over medium‑high heat.

   Time: PT5M

   Temperature: medium‑high

2. Cook Chicken Thighs

   Add the 4 chicken thighs to the boiling broth, partially cover the pot, and reduce to a low boil. Simmer for 20 minutes.

   Time: PT20M

   Temperature: low boil

3. Prep Vegetables

   While the chicken cooks, peel and thinly slice the carrots, finely chop the celery sticks, and finely chop the onion.

   Time: PT10M

4. Sauté Onions and Celery

   Heat 2 tablespoons olive oil in a large pan over medium‑high heat. Add the chopped onion and celery, stirring frequently, and sauté until the onions turn golden, about 5‑8 minutes.

   Time: PT8M

   Temperature: medium‑high

5. Combine Veggies with Soup

   Transfer the sautéed onions and celery to the soup pot. Add the sliced carrots as well.

   Time: PT2M

6. Cook Pasta

   Add 6‑8 ounces of spiral pasta to the pot and cook over a low boil for 15 minutes, or until the pasta reaches your desired doneness.

   Time: PT15M

   Temperature: low boil

7. Shred Chicken

   Remove the chicken thighs from the pot, let them cool slightly, then use two forks to shred the meat into bite‑size pieces. Discard any fat or bones.

   Time: PT5M

8. Season and Finish Soup

   Return the shredded chicken to the pot. Stir in 1 teaspoon Mrs. Dash, the pressed garlic clove, and 3 tablespoons fresh dill. Add more salt if needed, then simmer for 1 minute.

   Time: PT2M

   Temperature: low simmer

9. Serve

   Turn off the heat, ladle the soup into bowls, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

25 g

Fat

5 g

Fiber

2 g