This quick chicken noodle soup has all the flavor of traditional chicken noodle soup, but is so much faster to make!
As I’ve mentioned before, I have been so sick during this pregnancy that it’s hard sometimes to come up with meals I can tolerate. I mostly stick with relatively bland, small meals, and I’m usually so tired that I don’t have the energy to put together an elaborate meal anyway. Some of my meals lately have gotten very depressing, like the piece of toast with a string cheese on the side I had for dinner last night. 🙂 I haven’t had many cravings with this pregnancy, but last week I was craving this amazing chicken noodle soup I had at my friend Alicia’s house a few years ago. By the way, if you’re not already a fan of her blog, you absolutely must check it out! She is one of the most talented people I’ve ever met, and everything she touches is gorgeous. Anyway, we had dinner at her house one night, and she and her husband made the glorious soup, and it has been cemented in my mind as the pinnacle of all chicken noodle soup deliciousness.
Since I didn’t have a whole chicken on hand, and the craving hit around 5:00 in the afternoon, it was imperative that I come up with a viable solution using what I already had in the house. My homemade version turned out totally fantastic, and only took around 30 minutes to make. It’s not quite the same, obviously, but it was a really great substitute that satisfied my cravings without making me exhausted. That is a total dinner win!
Quick Chicken Noodle SoupPrint Recipe
- 1 tablespoon butter
- 2 medium carrots peeled and diced
- 1 medium onion diced
- 1 cup celery diced
- 2 teaspoons minced garlic
- 8 cups chicken broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried parsley
- 2 cups shredded cooked chicken rotisserie chicken works great!
- 2 cups shell pasta
- Heat the butter in a large heavy pot over medium heat. Add the carrots, onion, celery, and garlic, and cook until the vegetables are softened and fragrant. Add the chicken broth, salt and pepper, parsley, and cooked chicken. Bring the soup to a simmer, then add the shell pasta. Cook, stirring occasionally, until the pasta is tender, about 10-12 minutes. Taste and adjust seasonings as needed.