Inspired by videosoupamerican
Chicken Noodle Soup
A comforting homemade chicken noodle soup made with tender chicken thighs, rotini pasta, carrots, celery, onion, garlic and fresh dill in a savoury chicken broth.
Nov 30, 2018
A comforting homemade chicken noodle soup made with tender chicken thighs, rotini pasta, carrots, celery, onion, garlic and fresh dill in a savoury chicken broth.
15 min
Prep time
35 min
Cook time
50 min
Total time
10 servings
Yield
Ingredients
12 ingredientsAdjust servings
Ingredients update with servings
- 4 chicken thighs (skins removed (bone-in or boneless))
- 8 cups chicken broth (we used low sodium)
- 6 cups water
- 2 Tbsp olive oil (to saute vegetables)
- 1 medium onion (finely chopped)
- 2 medium celery sticks (finely chopped )
- 2 carrots (sliced into rings)
- 6 oz rotini pasta
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash (or your favorite salt-free seasoning)
- 1 Tbsp sea salt (or to taste)
- 1 garlic clove (pressed)
Method
14 steps- Pour 10 cups of water and 4 cups of chicken broth into a large soup pot.
- Add 1 Tbsp sea salt and bring to a boil over medium-high heat.
- Add 4 chicken thighs and partially cover, then keep at a low boil for 20 minutes.
- Peel and thinly slice 2 large or 3 medium carrots and set aside.
- Finely chop 2 medium celery sticks.
- Finely chop 1 medium onion.
- In a large pan over medium-high heat, add 2 Tbsp olive oil and sauté the chopped onions and celery for 5 to 8 minutes until golden.
- Transfer sautéed vegetables to the soup pot along with the sliced carrots.
- Add 6 oz spiral pasta to the soup and cook for 15 minutes at a low boil or until desired doneness.
- Remove the chicken thighs, shred the chicken into bite-sized pieces with two forks, and discard any fat or bones.
- Return shredded chicken to the pot.
- When the pasta is nearly done, season the soup with 1 tsp Mrs. Dash, add 1 pressed garlic clove, and 3 Tbsp dill.
- Add more salt to taste if needed.
- Simmer for another minute, then turn off the heat.
Recipe notes
Helpful tips
- Use chicken thighs for a richer flavour and tender texture.
- Keep the soup at a gentle boil while the chicken cooks.
- Sauté the onion and celery before adding them to the soup for extra flavour.
- Shred the chicken into bite-sized pieces before returning it to the pot.
- Add the garlic and fresh dill near the end of cooking so their flavour stays fresh.
- Taste the soup before adding extra salt, especially if using regular chicken broth.
Equipment
- Large soup pot
- Large frying pan
- Sharp knife
- Chopping board
- Wooden spoon
- Two forks for shredding chicken
Storage
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat until piping hot throughout. The pasta will continue to soften as the soup sits.
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