Recipe: White Pepper Chicken Noodle Soup

Chicken and vegetable soup is considered a nutrient‑dense meal thanks to its combination of protein-rich chicken and vitamin-packed vegetables such as carrots, celery, and onions. These ingredients contribute to immune support, digestive health, and satiety, making the soup both comforting and beneficial for maintaining a balanced diet.

For a more filling and balanced meal, consider pairing this soup with a goat cheese grilled sandwich. The addition provides extra protein and fat, helping keep you satisfied longer. It’s a simple way to round out the meal and make it more nourishing.

Ingredients

2 tablespoons olive oil

2 celery ribs, chopped small,

3 carrots, peeled and sliced, approximately 2 cups

1 large size russet potato, diced

1 large onion, chopped

3 cloves garlic, minced

6 cups of low-sodium chicken stock

1 (15 ounce) can of diced tomatoes, do not drain the liquid

1 1/2 teaspoons white pepper

2 teaspoons basil

2 teaspoons oregano

2 teaspoons poultry seasoning

1/4 teaspoon dried thyme

1 1/2 teaspoons salt

1 rotisserie chicken, skin removed & deboned, shredded in large chunks

3/4 cup whole grain pasta, cooked

Preparation

1. In a large skillet, add the olive oil over medium-low heat. Add celery, carrots, potato, onion, and garlic.
2. Sautee for 10 minutes, stirring every couple of minutes.
3. Add the stock, can of tomatoes including the liquid. Stir in the white pepper, basil, oregano, poultry seasoning, thyme and salt. Let the liquid come to a boil.
4. Add the cooked chicken to the soup and stir.
5. In a separate small pot, cook the pasta in boiling water for 6 minutes. It will be less than al dente, but it will continue to cook in the soup and expand.
6. Drain and add to the soup.
7. Allow the soup to come to a low boil, lower heat, simmer, cover, and cook for 10 minutes.

Store leftovers in an air-tight container for 3 to 4 days or freeze leftovers for up to 3 months.

Nutrition Information

Serving Size: 1/6 recipe

Calories:295, Fat: 3 g, Sat Fat: 1 g, Protein: 32 g, Carbohydrates: 32g, Fiber: 4 g, Sodium: 1231 mg

Adapted from: The Company She Keeps