One-Pot Chicken Noodle Soup
This one-pot chicken noodle soup requires just 4 simple steps and 30 minutes. Made with a bone broth base, it’s tasty and nutritious. It’s also gluten-free.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cups carrots diced
- Kosher salt
- 3 cloves garlic minced
- 3 stalks celery diced
- 1 green bell pepper diced
- 8 ounces mushrooms sliced
- 4 cups Kettle & Fire Chicken Cooking Broth
- 2 cups red salsa
- 2 cups green salsa
- 1 teaspoon dried basil
- 8 ounces egg noodles (optional)
- 4 cups of rotisserie chicken shredded or cut into bite-size pieces
- Fresh cilantro and lime wedges for serving
Instructions
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In a large soup pot, heat olive oil over medium-high heat. Add onions and carrots, followed by a pinch of salt. Sauté until the onions are translucent and the carrots start getting soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
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Add celery, bell pepper, and mushrooms in the pot. Pour chicken bone broth over the vegetables and stir in red salsa and green salsa. Add dried basil and mix.
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Without noodles: Bring to a simmer, cover, and cook on medium heat for 15 minutes or until the vegetables are tender. With noodles: Bring to a boil, add noodles and cook on high heat for 8-10 minutes until the noodles are tender. The vegetables should be soft by then.
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Uncover, reduce heat to medium-low. Add chicken and allow the chicken to heat through, stirring occasionally. Taste, add more salt if desired.
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Remove from heat. Dish and garnish with fresh cilantro leaves. Serve with lime wedges. Enjoy!
Recipe Notes
Notes: Nutrition facts were calculated without egg noodles.