Who doesn’t love chicken noodle soup?? It’s a classic, it’s what most people think of when you say the word Grandma. I made this twice in one week and think its pretty darn tasty. This recipe was inspired by Crunchy Creamy Sweet but per usual I switched up the timing, instructions, some ingredients and measurements to make this baby more my style and of course protein packed!
This chicken noodle soup has 320 calories per serving, 28g carbs, 6g fat and 40g of protein. I repeat 40g of protein!!! I used 1.5# of chicken to make sure that every bite was protein packed. The second time I made this recipe I doubled it and my buddy actually commented on how much chicken was in his. Gotta get those gains bro!! LOL
If you are gluten-free, no worries! Just use a gluten-free pasta! They sell it at all the local markets or you can click to view/buy here!
STOVE TOP INSTRUCTIONS
I made this soup in the Instant Pot, however you can make it on the stove top. Follow steps 1 & 2 below and then add all ingredients (excluding pasta) to a large soup pot. Cook until the vegetables are tender and chicken is no longer pink. Add in pasta about 7 minutes before you are ready to eat. Top with parsley & Parmesan cheese and voila!
You can also make this in the crock-pot! Follow steps 1 & 2 below and throw everything into the crock-pot excluding the pasta, parsley and Parmesan. Set on low for 7 hours or high for 3-4hrs (carrots should be tender). With 30 minutes left on the timer add in pasta and stir. Top with parsley & Parmesan cheese and voila!
This is super easy and perfect now that the weather is getting colder. Hope you enjoy!
Products I love to use when making this:
- 1/2 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 cup yellow onion, chopped
- 1.5 cup carrots, sliced (about 2 carrot sticks)
- 2 celery ribs, sliced
- 1.5 lbs chicken breast, cubed
- 1 cup elbow macaroni pasta, dry (or your favorite)
- 2 cups chicken stock or broth
- 1.5 cup water
- 3/4 tsp italian seasoning
- 1/2 tsp oregano seasoning
- 3/4 tsp salt, divided
- 3/4 tsp ground pepper, divided
- parsley, chopped
- grated parmesan cheese
in a saute pan, over medium-high heat, heat olive oil for 30 seconds. Add garlic and heat for another 30 seconds.
add cubed chicken and 1/4 tsp of salt and 1/4 tsp pepper and saute for approximately 3 minutes, stirring occasionally. drain.
add all ingredients (excluding toppings) to the instant pot and stir. (make sure pasta is covered by liquid).
cover instant pot with lid and make sure the vent is set to Sealing. Set IP on Manual high pressure for 5 minutes. when done, use 5 minute natural release method (let IP go into warm mode for 5 minutes and then press cancel & release the rest of the pressure)
Carefully open lid and stir. Top with parsley, parmesan cheese and enjoy!