Six-Ingredient Chicken Noodle Soup PT40M https://img1.recipesrun.com/201907/2019/1018/7a/d/803154/300x200x50.jpg 4 servings Ingredients: Coarse salt and ground pepper 1 cup frozen peas 4 oz. spaghetti, broken into 2-inch pieces (about 1 cup) 4 medium carrots, cut into 1/4-inch-thick rounds 8 cups low-sodium chicken broth 8 bone-in, skin-on chicken thighs (3 1/4 pounds total) 2 bone-in, skin-on chicken breast halves (1 1/2 pounds total)

Six-Ingredient Chicken Noodle Soup

By Jennifer

4 Person
40 Minutes
0 Calories
Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor and makes chicken for later in the week.

Ingredients

  • Coarse salt and ground pepper

  • 1 cup frozen peas

  • 4 oz. spaghetti, broken into 2-inch pieces (about 1 cup)

  • 4 medium carrots, cut into 1/4-inch-thick rounds

  • 8 cups low-sodium chicken broth

  • 8 bone-in, skin-on chicken thighs (3 1/4 pounds total)

  • 2 bone-in, skin-on chicken breast halves (1 1/2 pounds total)

Method

  • 01
    In a large pot, combine chicken, broth, and 8 cups water. Bring to a boil; reduce to a rapid simmer and cook until chicken is cooked through (skim off foam), about 18 minutes. With tongs, transfer chicken to a rimmed baking sheet and refrigerate 10 minutes.
  • 02
    Add carrots to the pot and cook until crisp-tender, about 10 minutes. Add pasta and cook until tender, about 8 minutes.
  • 03
    Remove skin and bones from chicken and discard; refrigerate 4 thighs. Shred remaining chicken and add, along with peas, to the pot. Cook until heated through. Season to taste with salt and pepper.

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Six-Ingredient Chicken Noodle Soup

Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor and makes chicken for later in the week.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 20 Mins
  • Cook Time 25 Mins
  • Total Time 40 Mins
02 Ingredients
Coarse salt and ground pepper
1 cup frozen peas
4 oz. spaghetti, broken into 2-inch pieces (about 1 cup)
4 medium carrots, cut into 1/4-inch-thick rounds
8 cups low-sodium chicken broth
8 bone-in, skin-on chicken thighs (3 1/4 pounds total)
2 bone-in, skin-on chicken breast halves (1 1/2 pounds total)
03 Method
Step 1
In a large pot, combine chicken, broth, and 8 cups water. Bring to a boil; reduce to a rapid simmer and cook until chicken is cooked through (skim off foam), about 18 minutes. With tongs, transfer chicken to a rimmed baking sheet and refrigerate 10 minutes.
Step 2
Add carrots to the pot and cook until crisp-tender, about 10 minutes. Add pasta and cook until tender, about 8 minutes.
Step 3
Remove skin and bones from chicken and discard; refrigerate 4 thighs. Shred remaining chicken and add, along with peas, to the pot. Cook until heated through. Season to taste with salt and pepper.
04 Author
Jennifer Jennifer
131 Recipes
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