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.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Six-Ingredient Chicken Noodle Soup

4.0

( By Jennifer )

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