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One-Step Chicken Noodle Soup

Chef John

"This soup takes a few (well, a lot of) short cuts, but it's perfect for when you're either in a hurry or under the weather--or both."
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45 m servings 175 cals
Original recipe yields 4 servings

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  • Prep

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  1. Place chicken pieces in a saucepan. Add fusilli, onions, celery, and carrots, ketchup, thyme, salt, and cayenne pepper. Pour chicken broth into pan.
  2. Place pan over medium-high heat and bring to a simmer. Reduce heat to medium-low and cook until vegetables soften and pasta is thoroughly cooked, stirring occasionally, 25 to 35 minutes. Stir in parsley before serving.


  • Chef's Note:
  • Be sure to slice the vegetables very thinly. You can use other kinds of pasta, but they should be about the same size as fusilli.
  • Also, you can add other "medicinal" ingredients such as garlic, ginger, and hot chilies.

Nutrition Facts

Per Serving: 175 calories; 3.2 g fat; 10.9 g carbohydrates; 24.7 g protein; 64 mg cholesterol; 1090 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I used 1.5 pounds of chicken Breast cubed. I added half a jalapeño chopped and 1 poblano pepper sliced. I used two Cartons of low sodium chicken broth and increased the amount of celery and ca...

Really good, really easy. But next time, I'll use chicken thighs. The breast meat got over-cooked and so was a bit tough. Otherwise hubby had the leftovers for lunch and he said it was just as...

I added a little cornstarch/water to thicken it a little....but it didn't need much. Was really good.

I Love this recipe yummy But... the carrots are very crunchy