Easy Chicken Noodle Soup

By Jennifer Hill, Macaroni Kid Fremont August 25, 2017
With the kids back in school, cold are running wild.  Here's an easy chicken noodle soup that will get your crew feeling better quickly.

  • 3-4 chicken breasts
  • 3 32 oz. cartons of chicken broth
  • raw carrots
  • can of corn, drained
  • oregano
  • onion powder
  • raw celery, if desired
  • 1 lb. box of pasta (I prefer rotini shaped)
In a large pot, add chicken broth and chicken breasts and cook on medium high. Sprinkle in some oregano and onion powder. After about 20 minutes, remove the chicken, one piece at a time, and cut it up into bite-size pieces and add back to the pot. Add the corn, carrots and celery. (Add carrots when you first add chicken if you are using larger pieces of carrots. I prefer the thin slices you see in the photo, and they cook quickly.) Add pasta and cook on medium high for another 20 minutes or until the pasta is cooked through.

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