Buy Now →Easy Veggie Chicken Noodle Soup
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: lunch, dinner
- Method: Stovetop
Ingredients
Scale
1 Tbsp olive oil
3 med-large carrots, diced
8 oz peas (I used frozen pre-cooked)
1/2 white onion, diced
3 large garlic cloves, minced
1 8-oz box Banza pasta or other pasta of choice
8–10 cups broth, to preference
2 Tbsp finely chopped fresh parsley
1/2 tsp salt, to taste
Fresh cracked black pepper
1 cup cooked rotisserie chicken, cut into bite-sized pieces
Instructions
- Start out by dicing up the carrots and onion.
- In a large pot, add the olive oil and turn the heat to med-high. Once heated, add the carrots and onion. Cook for 3-5 minutes until the onion is translucent. Add the frozen peas and minced garlic cloves. Sauté for a couple more minutes, then add the broth, salt, and pepper.
- Turn the heat to high to bring the broth to a boil. Once the broth is boiling, add the pasta and stir to combine everything. Cook the pasta until al dente rather than fully cooked (it will keep cooking). Banza pasta will only take a few minutes.
- Once the noodles are al dente, remove from heat. Add the fresh chopped parsley and the chicken pieces and stir to combine. Taste test it and add seasonings to adjust to your liking. You may need to add more salt depending on your broth. I used homemade broth which was already salty so I didn’t need to add any.
- Serve as desired and enjoy!
- Please be sure to leave a comment and review. Thank you!
Find it online: https://homecookedliving.com/easy-veggie-chicken-noodle-soup/
