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Hearty Chicken Noodle Soup

A home-cooked favorite, this savory chicken noodle soup is perfect for rainy, windy days.

Chicken noodle soup

What you need:
 ¼ cup olive oil
 2 chicken breasts, cubed (1 lb. total)
 1 cup yellow onion, diced
 1 cup celery, diced
 ½ cup carrots, diced
 ½ cup red peppers, diced
 1 cup green peppers, diced
 3 cups cabbage, chopped
 1 tbsp garlic, minced
 1 tsp ground coriander seeds
 1 tsp dried thyme
 Freshly ground pepper, to taste
 1 bay leaf
 3 cups chicken broth, no salt added product
 4 cups water
 2 tbsp lemon juice
 1 ½ small pasta (small shells or the like)
 ¼ cup freshly chopped parsley
To make the soup:

In a 4-quart heavy-bottomed pot, heat oil over medium-high heat for 1 minute, then add cubed chicken breast and brown lightly.


Add all vegetables and spices and cook for 8-10 minutes, stirring frequently.


Add water, broth and lemon juice to pot.


Cover, turn to high heat and bring to a boil, about 2 minutes.


Reduce heat and let simmer for 20 minutes.


Add small pasta and finish simmering, 5-10 minutes, depending on size of pasta.


Sprinkle with fresh parsley and serve.