Quick Chicken Vegetable Noodle Soup
Quick Chicken Vegetable Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 6 cups chicken stock
- 1 teaspoon garlic powder
- 1/2 teaspoon dried ginger
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Main Ingredients
- 1 1/2 cups small shell pasta, uncooked
- 12 ounces frozen California blend vegetables, thawed
- 2 cups cooked teriyaki chicken, shredded or diced
For Finishing and Garnish
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min
- 2
Pour in the chicken stock. Add the garlic powder, dried ginger, black pepper, and salt. Bring the mixture to a boil.
⏱️ 5 min
- 3
Once boiling, add the uncooked small shell pasta to the pot. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min
- 4
Stir in the thawed California blend vegetables and the cooked teriyaki chicken. Continue to simmer for another 3-5 minutes, or until the vegetables are heated through and the chicken is warmed.
⏱️ 5 min
- 5
Remove the pot from the heat. Stir in the zest and juice from both the lime and the lemon. Taste and adjust seasoning with additional salt or pepper if needed.
⏱️ 2 min
- 6
Ladle the soup into bowls. Garnish each serving with fresh chopped cilantro before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Vegetable Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 6 cups chicken stock
- 1 teaspoon garlic powder
- 1/2 teaspoon dried ginger
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Main Ingredients
- 1 1/2 cups small shell pasta, uncooked
- 12 ounces frozen California blend vegetables, thawed
- 2 cups cooked teriyaki chicken, shredded or diced
For Finishing and Garnish
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min - 2
Pour in the chicken stock. Add the garlic powder, dried ginger, black pepper, and salt. Bring the mixture to a boil.
⏱️ 5 min - 3
Once boiling, add the uncooked small shell pasta to the pot. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min - 4
Stir in the thawed California blend vegetables and the cooked teriyaki chicken. Continue to simmer for another 3-5 minutes, or until the vegetables are heated through and the chicken is warmed.
⏱️ 5 min - 5
Remove the pot from the heat. Stir in the zest and juice from both the lime and the lemon. Taste and adjust seasoning with additional salt or pepper if needed.
⏱️ 2 min - 6
Ladle the soup into bowls. Garnish each serving with fresh chopped cilantro before serving.
⏱️ 3 min