Chicken Noodle Soup

The chicken soup with noodles is a global cuisine classic. This spoon dish captures the essence of tradition. Chicken is a white meat that is easy to digest and obtain throughout history it has become one of the most common, common in most cultures and unrestricted. It is an essential ingredient in the world of broths, and it will also allow us to enjoy its perfectly boiled meat.

Grandmas swear by this chicken noodle soup for curing colds and they may be correct. Take note of this delicious chicken noodle soup if you want to take care of yourself from the inside out.

Yield: 1

Chicken Noodle Soup

CHICKEN NOODLE SOUP RECIPE

Chicken noodle soup is a tried-and-true family favorite. This meal is ideal for the transition to warmer weather because it is served warm and packed with bright springtime flavors.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 1/2 cups Barilla Fire Roasted Marinara Sauce
  • 3 tablespoons olive oil, divided
  • 3 pounds chicken drumsticks
  • lemon pepper
  • salt
  • pepper
  • 2 carrots, chopped
  • 1 potato, peeled and chopped
  • 1 cup onion, chopped
  • 1 zucchini, chopped
  • 2 garlic cloves, minced
  • 8 cups chicken broth
  • 2 green onions
  • cilantro to garnish (optional)
  • lime of lemon wedges for serving (optional)

Instructions

    1. In a large stockpot over medium heat 2 tablespoons oil. Season the chicken with salt, pepper, and lemon pepper, and brown the skins of the drumsticks for 5 to 7 minutes on both sides. Set aside some time (Chicken will not be fully cooked at this point.)
    2. Add the carrots and the remaining tablespoon of oil to the pot. Cook for approximately 2 to 3 minutes. Mix in the potatoes, onion, and zucchini. Cook for about 5 minutes, stirring constantly. Place aside.
    3. Stir in the cut pasta for 1 to 2 minutes, or until it is lightly toasted but not burned. Place aside.
    4. Stir in the sauce and garlic in the pot. Reduce the heat to low and continue to cook for 5 minutes.
    5. Bring the chicken, chicken broth, and sautéed vegetables to a boil, then reduce to low heat and simmer for 15 minutes.
    6. Simmer for 3 to 5 minutes more after adding the pasta and a couple of stalks of green onions.
    7. Before serving, check the salt and adjust to taste.
    8. Garnish with chopped cilantro and lime or lemon wedges, if desired, and serve in bowls.


Notes

  • Pasta will absorb a large portion of the liquid. If you're reheating leftovers you might want to add a little more broth.
  • You can make this dish with cooked shredded or chopped chicken.
  • Leftover marinara sauce is excellent as a pizza sauce or as a dipping sauce for crispy mozzarella sticks.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 877Total Fat 43gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 28gCholesterol 443mgSodium 2692mgCarbohydrates 31gFiber 6gSugar 11gProtein 89g
Skip to Recipe