PointsPlus Super Easy Chicken Noodle Soup


  • 2 teaspoons  salted butter
  •   large onion, chopped finely
  • 1 1/2 teaspoon  salt
  •    Two 32-ounce cartons low-sodium chicken broth
  • 1 cup  pasta, such as ditalini
  • 10 ounces  frozen mixed vegetables, such as peas, carrots, corn, and green beans
  •    One 15-ounce can diced tomatoes
  • 6 ounces  cooked boneless skinless chicken breasts, chopped
  • 1 tablespoon  grated Parmesan
  • 2 teaspoons  lemon juice
  • 1/4 teaspoon  black pepper
  • 1/4 cup  chopped chives (optional)

There's nothing quite like chicken noodle soup, and sometimes circumstances just call for a big, heaping bowl of the good stuff. Add a little brown rice or quinoa to make this into a meal, or just serve it as is with some warm crusty bread.


Melt the butter in a large stockpot over medium-low heat. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is soft and translucent, about 10 minutes.

Add the broth and bring to a boil over high heat. Stir in the pasta, frozen vegetables, and tomatoes. Cook until the pasta is done, about 7 minutes.

Stir in the chicken, Parmesan, lemon juice, remaining salt, pepper, and chives, if using. Cook 1 more minute to heat through, remove from heat, and serve.

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