Go Back
+ servings
Chicken Noodle Soup with Tri-color Pasta
Print Recipe
4 from 1 vote

Chicken Noodle Soup with Tri-Color Pasta

Chicken Noodle Soup with Tri-Color Pasta is a bright, hearty, delicious soup that has vegetable colored pasta for extra eye appeal and fun.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch, Soup
Cuisine: American
Keyword: Chicken Noodle Soup, easy soup, healthy, kid friendly, tri-color pasta
Servings: 4
Calories: 270kcal

Ingredients

  • 6 ounces Homemade Tri-Color Pasta (170g) click here for how to make the pasta.
  • 1 tsp vegetable oil
  • ½ cup chopped onions or scallions (50g)
  • ½ cup diced celery (60g)
  • ½ cup sliced carrots(70g)
  • 4 cups A good quality low salt chicken broth (click here for my recipe)
  • 1 tsp oregano
  • 1 tbsp Parsley
  • 1 tsp Umami powder (optional flavor enhancer)
  • 1 cup diced cooked chicken (a rotisserie chicken works great.
  • 1 tbsp fresh parsley for garnish

Instructions

  • Precook the noodles in 6 cups of boiling salted water. Cook the noodles to al-dente. Immediately drain, rinse with cold water, and set aside.
  • In a small dutch oven or medium-size kettle, saute the celery and onions in the oil on medium-high heat. Saute until the onions are translucent.
  • Add chicken broth, seasonings and carrots. Simmer until the carrots are the desired texture.
  • Add the chicken and cooked noodles. Add salt and pepper to taste.
  • Heat until hot and serve with some scallion tops and fresh chopped parsley garnish

Video

Notes

The tri-colored fettucini style noodles can be made ahead and cut into 3 - 4 inch long pieces.  The homemade noodles can be fresh or dried. 

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 37g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 145mg | Potassium: 565mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2776IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg