Easy Chicken Noodle Soup with Ditalini
Learn how to make easy one-pot chicken noodle soup with ditalini in under an hour for the ultimate comfort food!
Servings: 8 servings
Equipment
- 1 Large Stockpot or Dutch Oven
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 cup carrots diced
- ¾ cup celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 16 ounces chicken breasts
- 8 cups chicken broth
- 1 cup ditalini pasta
- ¼ cup fresh Italian parsley chopped
- Juice of 1 lemon or lime
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 8-10 minutes, until softened.1 tablespoon olive oil, 1 cup yellow onion, 1 cup carrots, ¾ cup celery stalks
- Add garlic, oregano and thyme and cook for 1 minute. Then, add bay leaves, chicken breasts, and chicken broth.4 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 bay leaves, 16 ounces chicken breasts, 8 cups chicken broth
- Bring to a boil, reduce to medium-low heat, cover, and simmer for 20 minutes.
- Remove the chicken breasts and bay leaves. Stir in the ditalini pasta and cook for another 10 minutes.1 cup ditalini pasta
- Shred the chicken with two forks and return it to the pot.
- Add parsley and lemon or lime juice. Adjust seasoning as needed and serve hot.¼ cup fresh Italian parsley, Juice of 1 lemon or lime, 1 teaspoon sea salt, 1 teaspoon ground black pepper
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 22g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 1251mg | Potassium: 430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2908IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
