This recipe for 30 minute Chicken Noodle Veggie Soup is perfect for winter and busy weeknights. And it’s loaded with extra veggies. I like to use bean-based pasta for even more fiber and protein, but you can also use traditional pasta. 
30 minute Chicken Noodle Veggie Soup
Servings: 4
Carbohydrates: 42g
Ingredients
- 1 8-12 oz. box pasta I like to use chickpea pasta from Banza
- 2 large chicken breasts cooked and shredded
- 8 cups chicken broth
- 1 10-12 oz. package mixed frozen veggies of choice I used a frozen Mirepiox mix I found
- 10-12 oz. frozen riced cauliflower
- 3-4 bay leaves
- 5-6 sprigs of fresh rosemary
- 1/2 tsp crushed black pepper
- 1/2 tsp sea salt optional
Instructions
- Cook the pasta according to package instructions, except use 4 cups chicken broth instead of water.
- Drain the pasta and set it aside. Bring the remaining 4 cups of chicken broth, all of the frozen veggies and riced cauliflower, bay leaves, rosemary sprigs, black pepper, and sea salt to a boil.
- Reduce the heat and let it simmer for 5-10 minutes, stirring occasionally.
- Remove the bay leaves and discard. Add in the cooked pasta and shredded chicken.
- Simmer for 4-5 more minutes, and then remove it from the heat. Enjoy!
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Calories: 412kcal | Carbohydrates: 42g | Protein: 48g | Fat: 7g | Saturated Fat: 0g | Fiber: 0g | Sugar: 9g
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One Response
This tasted excellent. The night I made this, a cold front had just blown in the day before. The timing was great!