Smoky Chicken Noodle Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups shredded cooked chicken (optional, for added meatiness)
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 2 cups egg noodles
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add chicken pieces to the pot and cook until browned on all sides.
4. 4 Sprinkle smoked paprika and chili powder over the chicken and stir to coat.
5. 5 Pour in chicken broth and diced tomatoes, stirring to combine.
6. 6 Bring to a simmer, then add carrots and celery. Cook until vegetables are tender, about 10 minutes.
7. 7 Stir in egg noodles and cook according to package instructions, usually about 8-10 minutes.
8. 8 If using, add the shredded cooked chicken and heat through.
9. 9 Season with salt and pepper to taste.
10. 10 Stir in fresh parsley and serve hot.

Nutrition

Tips

• For extra smokiness, add a dash of liquid smoke to the broth.
• Feel free to use rotisserie chicken to cut down on prep time.
• Substitute egg noodles with gluten-free pasta if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.

Serving Suggestions

• Serve with crusty bread for a complete meal.
• Top with a sprinkle of cheese or a drizzle of hot sauce for extra flavor.

FAQ