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Chicken Noodle Soup

Chicken thighs simmered with carrot, celery, and onion in broth, with pasta cooked directly in the pot.

Total Cost $11.25
Per Serving $2.81
Prep 15 min
Cook 35 min
Servings 4
  • chicken
  • soup
  • pasta
  • kid-friendly
  • comfort-food
  • one-pot

Ingredients

  • 500 g boneless skinless chicken thighs $4.41
  • 2 cans (900 mL total) chicken broth $3.00
  • 200 g dry rotini or shell pasta $0.44
  • 2 medium carrots, peeled and sliced $0.59
  • 2 stalks celery, sliced $1.00
  • 1 medium yellow onion, diced $1.23
  • 3 cloves garlic, minced $0.24
  • 1 tbsp vegetable oil $0.06
  • 1 tsp dried thyme $0.05
  • 1 bay leaf $0.05
  • 500 mL water $0.00
  • to taste salt and pepper $0.02
  • 2 tbsp fresh parsley, chopped (optional) $0.16
  • Recipe total$11.25

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook 4 minutes until softened.
  2. Add garlic, carrot, and celery. Cook 3 minutes, stirring.
  3. Add chicken thighs in a single layer. Pour in the broth and water. Add thyme and bay leaf.
  4. Bring to a boil, then reduce heat to a gentle simmer. Cook 20 minutes until chicken is cooked through.
  5. Remove chicken to a cutting board. Shred with two forks into bite-sized pieces.
  6. Return the pot to a boil over medium-high heat. Add the pasta and cook according to package directions until tender.
  7. Return shredded chicken to the pot. Remove bay leaf. Taste and adjust salt.
  8. Stir in parsley if using. Serve immediately — the pasta will continue absorbing broth as it sits.

Nutrition per Serving

Estimated values per serving.

430 Calories
35g Protein
42g Carbs
10g Fat
3g Fiber
720mg Sodium
~15% DV Iron~6% DV Calcium~8% DV Vitamin C

Gluten-Free

This recipe can be made gluten-free with substitutions.

  • Replace rotini or shell pasta with rice (200 g dry) (Rice costs about the same; add it when you add the broth and simmer 18 minutes.)

Use certified GF broth if needed. All other ingredients are naturally gluten-free.

Budget Notes

  • Two 900 mL cartons of broth is the easiest approach. Alternatively, use one carton and increase water to 1 L — the flavor is thinner but still fine with the chicken.
  • Celery costs $2.99 for the whole bunch; two stalks is about a third of it. Use the rest for other recipes that week.
  • The parsley is optional and easily skipped. The soup is complete without it.