Chicken Noodle Soup


  • 2 large chicken breasts, roasted (or baked) and chopped into bite size pieces
  • 1 medium sized onion, diced
  • 2 cups frozen carrots,crinkle cut
  • 3 14.5 ounce cans of chicken broth
  • 1 box bowtie pasta
  • 1 tablespoon olive oil
  • salt and pepper to taste


  1. While chicken is roasting (about 15 minutes before it’s done), heat olive oil in stock pan and add onion, sautéing until tender. Add chicken broth and carrots, bring to a boil and then reduce heat so it’s simmering.
  2. In separate pot, cook pasta according to package directions, but undercook by about 2 minutes (I originally thought of cooking the pasta in the chicken broth, but didn’t have enough broth to cover all of the pasta. I think it might work. Try it and let me know!).
  3. Add chopped chicken to broth, then drain and add pasta (it will finish cooking in the broth). Add salt and pepper to taste. Serve hot (and preferably with a good movie).

Recipe and Photo: Pestle Mortar / CC BY-ND

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