Herbed Chicken Noodle Soup
Servings: 4
Ingredients
- 2 tablespoons extra virgin
- 2 cups diced carrots (from about 1 large carrot)
- 1½ cups diced celery (from about 3 stalks)
- 1½ cups diced yellow onion (from about 1 large onion)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 5 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon paprika
- 8 cups low-sodium chicken bone broth
- 1 cup dried ditalini pasta
- 2 cups cooked, chopped chicken (I use rotisserie)
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
Instructions
- Heat the oil in large pot or Dutch oven over medium heat. When the oil is shimmering, add the carrots, celery, onion, garlic, salt, and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
- Add the rosemary, sage, thyme, bay leaves, turmeric, ginger, and paprika. Continue to cook, stirring, for 2 minutes.
- Add the broth, increase the heat to medium-high, and bring to a boil.
- When the soup reaches a boil, reduce to a simmer and add the ditalini pasta and chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
- Using tongs, remove the bay leaves and herb sprigs (it’s okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste and season with more salt and pepper, if needed. Serve and enjoy!
Nutrition
Calories: 560kcal | Carbohydrates: 49g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 1214mg | Potassium: 924mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10991IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 2mg