Chicken noodle soup
The season of comforting soups is finally here! For the month of November, discover our easy chicken noodle soup recipe, perfect for autumn. Packed with fresh vegetables, this homemade chicken soup is not only simple to make but also bursting with flavour. Ideal for chilly fall evenings, this classic chicken noodle soup will quickly become a staple in your fall soup recipes. Try this delicious and nutritious meal for the ultimate autumn comfort.
Servings: 6
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Ingredients
- 1 tbsp olive oil 15 mL
- 1 ½ cups finely diced onions 375 mL
- 2 tbsp tomato sauce 30 mL
- ½ tsp ground cumin 2 mL
- 1 skinless, boneless chicken breast, diced
- 1 to 2 cloves garlic, finely chopped
- 2 cartons chicken broth 900 mL each
- 2 cups water 500 mL
- 2 celery stalks, diced
- 3 cups loosely packed baby spinach or coarsely chopped Swiss chard 750 mL
- 1 cup diced carrots 250 mL
- 2 tbsp finely chopped parsley stems 30 mL
- 2 tsp dried thyme 10 mL
- black pepper to taste
- 4 oz thin noodles 125 g
Directions
- 1Heat oil in a large saucepan or Dutch oven on medium heat. Add onions; cook until softened. Stir in tomato sauce and cumin. Cook, stirring, until the tomato sauce has slightly darkened and thickened, about 3 min. Stir in chicken and garlic; cook until chicken is white and opaque.
- Add the chicken broth, 2 cups (500 mL) water, celery, spinach, carrots, parsley stems, thyme and pepper. Loosely cover and bring to a boil then reduce to a simmer. Add noodles. Cook, uncovered, 6 to 8 min. until noodles are tender.
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