Name: Roman Soup with Chicken and Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery ribs, diced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 1 bay leaf; 1 tsp dried thyme; 1 lb boneless skinless chicken breast, diced; 6–8 oz Roman noodles (instant), seasoning packets discarded; 2 cups baby spinach; 1/4 cup fresh parsley, chopped; 1 tbsp lemon juice (optional); 1/2 tsp chili flakes (optional); 1 tsp kosher salt, or to taste; 1/2 tsp black pepper

Description

A cozy, one-pot chicken and noodle soup with tender veggies, light broth, and springy Roman noodles. Simple, comforting, and ready in under an hour.

Ingredients

Scale

1 tbsp olive oil

1 medium onion, diced

2 carrots, diced

2 celery ribs, diced

3 cloves garlic, minced

8 cups low-sodium chicken broth

1 bay leaf

1 tsp dried thyme

1 lb boneless skinless chicken breast, diced

6–8 oz Roman noodles (instant), seasoning packets discarded

2 cups baby spinach

1/4 cup fresh parsley, chopped

1 tbsp lemon juice (optional)

1/2 tsp chili flakes (optional)

1 tsp kosher salt, or to taste

1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat; sauté onion, carrots, and celery for 5 minutes until softened.

2. Stir in garlic and cook 30 seconds until fragrant.

3. Add broth, bay leaf, thyme, salt, and pepper; bring to a gentle simmer.

4. Add chicken and simmer 12–15 minutes until cooked through.

5. Remove chicken to a board, shred or cube, return to the pot, and discard the bay leaf.

6. Add Roman noodles and simmer 3–4 minutes until just tender.

7. Stir in spinach, parsley, lemon juice, and chili flakes; cook 1 minute to wilt.

8. Taste and adjust seasoning; ladle into bowls and serve hot.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 300 kcal
Sodium: 620 mg
Fat: 10 g
Carbohydrates: 28 g
Protein: 23 g