Four-Step Chicken Noodle Soup

I make myself dinner using tools other than the microwave or toaster oven maybe two nights a week, but a new section in Cooking Light magazine caught my eye recently.  Let’s Cook! aims to ‘help busy folks [prepare] healthier meals for their families’ by offering recipes for ‘simple, kid-approved meals without any fuss.’  In other words, it’s a good place to start if you live alone and have plenty of time but lack both patience and determination.

This is their recipe for chicken noodle soup — it makes six servings.  I didn’t cut the ingredients in half because I like big portions and soup is one of the few dishes I like left over.


  • 1 1/2 tablespoons canola oil (olive oil works too)
  • 1 1/2 cups thinly sliced carrot
  • 1 cup finely chopped onion
  • 2/3 cup thinly sliced celery (I substituted peas, adding them in step 4 instead of step 1)
  • 2 cups water
  • 1 32-oz container chicken stock
  • 1 tsp dried thyme or 3 fresh thyme sprigs
  • 6 oz (about 2 cups) rotini
  • 12 oz rotisserie chicken, shredded (I just used the breast meat of a 2-lb chicken)
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Chicken noodle soup ingredients

  1. Saute the carrot, onion, and celery in the oil over medium-high heat for about five minutes.
  2. Add the chicken stock and water to a pan and bring to a boil (the magazine suggests microwaving the stock and water for five minutes first if you want to cut down on time).
  3. Add the thyme and pasta, turn the heat to medium, and allow pasta to cook for 8 minutes.  Don’t use extra rotini even if you also love simple carbs and think there isn’t enough!  The pasta will absorb a lot of the liquid.
  4. Add chicken, salt, and pepper.  The soup is ready when the chicken is heated through.


Chicken noodle soup

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