Easy Chicken Noodle Soup
Loaded with good-for-you ingredients and full of flavor and comfort, you're sure to love this copycat Panera Bread chicken noodle soup!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped (about 1 cup)
- 4 stalks celery diced (about 3/4 cup)
- 5 medium carrots sliced (about 1 1/3 cups)
- 4-5 large garlic cloves minced
- 4 cups (32 oz.) carton low-sodium organic chicken broth*
- 1/2 teaspoon salt + more to taste as needed
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1 1/2 cups pasta (for gluten-free, try quinoa or rice pasta)
- 3 cups shredded or chopped rotisserie chicken or cooked chicken
- juice of 1 lemon
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions
- Heat oil in large pot over medium heat. Add onion, celery and carrot to the large pot; cook, stirring frequently, for about 9 minutes or until carrot is tender. Add garlic and cook one minute more.
- Add broth and seasonings, stir to combine and bring to a boil. Add pasta and chicken, reduce heat to low; gently boil (simmer) for 10 minutes or until the noodles are done to your likeness.
- Add lemon juice and fresh parsley before serving. Remove bay leaf. Taste and add additional salt, if needed.
Video
Notes
*If you like more liquid in your soup, add an additional cup or two of chicken broth or water.
**Ingredients are a guide, use as little or as much as you prefer of each ingredient.
**Ingredients are a guide, use as little or as much as you prefer of each ingredient.
Nutrition
Serving: 1.5cups | Calories: 408kcal | Carbohydrates: 39.9g | Protein: 32g | Fat: 14.5g | Saturated Fat: 3.8g | Cholesterol: 72.3mg | Sodium: 154.3mg | Fiber: 7g | Sugar: 2.8g