20-Minute Chicken Soup Recipe With Spaghetti Noodles Is What's for Dinner Soups Lunch Dinner Poultry

Most chicken noodle soups use egg noodles, but we thought it would be fun to change things up a bit. This quick chicken noodle soup recipe is made with spaghetti noodles. And because you use store-bought chicken broth and leftover chicken, the recipe is on the table in about 20 minutes.

If you don't have leftover chicken, buy a rotisserie chicken for this soup recipe. You could change up the vegetables, too, to fit your family's tastes. Pack the leftovers for lunch the next day.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 to 6

Ingredients

• 1 teaspoon olive oil
• 1/4 cup chopped celery 
• 1/3 cup chopped carrots
• 1 small onion, chopped fine
• 2 cloves garlic, minced
• 2 boxes (32 ounces each) chicken broth 
• 1/4 - 1/3 cup frozen peas
• 16 ounces spaghetti noodles
• 2 cups chopped or shredded cooked chicken
• 1/2 teaspoon seasoned salt (or to taste)

Here's how to make it:

1. Heat the olive oil in a large soup pot. Add the celery, carrots, onion and garlic. Cook until the vegetables soften, about 3 minutes. 
2. Add the chicken broth and bring to a boil. 
3. Add the peas, spaghetti noodles, chicken and seasoned salt. Cook until noodles are al dente, about 8 to 10 minutes. Taste and add more salt and black pepper, if desired. 

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