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.

No additional tips available.

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

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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.

Rosemary Chicken Noodle Soup

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