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    Whole-Grain Chicken Noodle Soup


    • 2 tablespoons olive oil
    • 2 cups celery, sliced
    • 2 cups mushrooms, sliced
    • 2 cups sweet onion, chopped
    • 4 skinless, boneless chicken breasts, roasted or grilled; or skinless meat from 1 rotisserie chicken
    • 2 tablespoons garlic, minced
    • 3 cups whole-wheat blend pasta, boiled and drained; like Barilla Plus penne pasta
    • 8 cups low-sodium chicken broth, canned or reconstituted from packets
    • 1 1/2 tablespoon fresh chopped fresh herb blend, such as parsley, sage and oregano
    • black pepper, to taste


    Step 1
    Add olive oil to large nonstick sauce pan and heat over medium-high heat. Add celery, mushrooms and onion and sauté until vegetables are lightly browned (about 5 minutes).
    Step 2
    Stir in shredded chicken, garlic, and black pepper, and toss to blend well.
    Step 3
    Add the pasta, chicken broth, and fresh herbs and bring to a gentle boil. Reduce heat to simmer, cover pot and let simmer about 10-15 minutes.

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