The Ultimate Chicken Noodle Soup
Three Farm Daughters
Ready to spice up your traditional chicken noodle soup game? This hearty and healthy rendition happens to be one of our most-requested winter suppers here at the farm, so it's sure to be a crowd-pleaser at your place!
Forget the flimsy noodles you remember from your childhood: This cozy chicken noodle is all grown-up, and features two unique twists you'll love. Delightfully chewy, always al dente Three Farm Daughters Rotini meets a bouquet of warming winter herbs that elevate this nostalgic bowl of comfort to new heights.
Not only is it packed with juicy shredded chicken, but fresh veggies for added nutrition you can feel good about. Better yet, it comes together in record time from pantry-friendly ingredients so you can cut down on last-minute dashes to the store!
It's like a warm hug in a bowl, perfect for chilly winter weeknights. So gather your ingredients and let's get cooking, it's time to elevate your soup game!
Chilly winter nights just won't stand a chance...
1 box Three Farm Daughters Rotini
1 lb boneless, skinless Chicken Breast or Thigh Meat
8 cups Chicken Broth, best quality
2 cups Water
1 Yellow Onion, finely diced
4 cloves Garlic, crushed
2 Carrots, peeled and diced
2 stalks Celery, diced
1 tsp dried Thyme
1 tsp dried Rosemary
- Salt and pepper, to taste
2 cups Baby Spinach or Kale, shredded
3 tbsp fresh Parsley, roughly chopped
Optional (but thoroughly recommended!): Crusty Bread, Olive Oil & Parmesan Cheese, to serve.
In a large pot, bring the chicken broth and water to a boil.
Add the chicken breast and reduce the heat to a simmer. Poach the chicken gently over low heat for around 15-20 minutes, until cooked through and no longer pink inside. Be careful not to overcook it so it stays tender and juicy!
Once cooked through, remove the chicken from the pot and shred it with two forks. Set aside on a plate covered with foil to keep warm while you get on with the rest of the soup.
Next, add the onion, garlic, carrots, celery, thyme, and rosemary to the pot. Season generously with salt and pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10 minutes or until the vegetables are tender.
Add the Rotini to the pot and cook for 12-14 minutes or until the pasta is al dente.
To finish, stir in the shredded chicken along with the spinach or shredded kale, if using. Cook for an additional 2-3 minutes or until the spinach is wilted.
Season to taste, and ladle into bowls. Serve topped with the chopped parsley and a drizzle of extra virgin olive oil, a grating of parmesan cheese, and some crusty bread on the side.
Great news! With Three Farm Daughters pasta, you never need to worry about your noodles going soggy as they sit in the soup. Thanks to its robust texture and full-bodied structure, our Rotini stands up well so you can make a big batch and reheat it for weekday lunches and leftovers!