Rosemary Chicken Noodle Soup Recipe

Name: Rosemary Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces; 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces; 1 teaspoon salt; 6 cups water; 4 cups fat-free, lower-sodium chicken broth; 2 cups chopped onion; 1 cup chopped celery; 1 tablespoon chopped fresh rosemary; 1 (10-ounce) package preshredded carrot; 1 (8-ounce) package presliced mushrooms; 1/3 cup finely chopped fresh parsley; 1 (6-ounce) package fresh baby spinach; 1/4 cup fresh lemon juice; 1/2 teaspoon freshly ground black pepper; 4 cups hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)

Servings: persons

1 tablespoon olive oil, divided
1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 teaspoon salt
6 cups water
4 cups fat-free, lower-sodium chicken broth
2 cups chopped onion
1 cup chopped celery
1 tablespoon chopped fresh rosemary
1 (10-ounce) package preshredded carrot
1 (8-ounce) package presliced mushrooms
1/3 cup finely chopped fresh parsley
1 (6-ounce) package fresh baby spinach
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
4 cups hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)

1
Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.
2
Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
3
Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.
4
This recipe has been retested for
5
, 2012

1997

kcal

Calories

Fat

198

Carbs

204

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces, 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces, 1 teaspoon salt, and more.

Yes, Rosemary Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions