Easy One Pot Chicken Noodle Soup Recipe
This easy one pot chicken noodle soup combines tender chicken, vermicelli, vegetables, ginger, turmeric, and greens in a flavorful golden broth.
Servings: 4
Calories: 260kcal
Equipment
- 1 Large Stock Pot or Dutch Oven
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup carrots, shredded
- ⅓ teaspoon turmeric
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound chicken breasts (bone-in or boneless) or thighs
- 1 ½ quarts chicken broth or chicken stock
- 2 ounces vermicelli pasta
- 2 cups packed fresh greens
Instructions
- Using a large stockpot over medium-high heat, add in 1 tablespoon olive oil. Once heated, add the ½ cup chopped onion and 2 cloves minced garlic. Cook until fragrant, about 1 minute.
- Add ½ cup shredded carrots, ⅓ teaspoon turmeric, ¼ teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Stir to combine and cook for about 1 to 2 minutes, until the carrot begins to soften a little.
- Slowly pour in 1 ½ quarts of chicken broth and 1 pound of chicken. Allow the soup to come to a boil before turning the heat down to medium-low and placing the lid on the pot.
- After about 10 to 15 minutes remove the lid and carefully remove the pieces of chicken. Remove the bones, if any, and shred the chicken before placing it back into the pot. Return the lid to the pot and continue cooking for an additional 5 minutes.
- Remove the lid and add 2 ounces vermicelli pasta and 2 cups of fresh greens. Cover and cook for 3 to 5 minutes.
- Once the pasta and greens have softened a bit, serve immediately and enjoy!
Nutrition
Calories: 260kcal | Carbohydrates: 19g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1788mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5902IU | Vitamin C: 21mg | Calcium: 88mg | Iron: 1mg
