Double Noodle Soup

Double Noodle Soup is ready in 20 minutes! Such a perfect winter lunch or dinner. Add rotisserie chicken and serve with some bread for a delicious and affordable comfort food meal. 

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Shopping list:

• olive oil
• spaghetti
• carrots
• celery
• chicken stock
• salt
• black pepper

Today's recipe is a kid approved comfort food meal! This Double Noodle Soup is super simple to make, so much better than the canned version and best of all, a budget meal.

You can serve this soup meatless as the recipe is written or add some chopped rotisserie chicken to make it heartier. We always buy our rotisserie chickens at Sam's Club and use them for so many different soups, casseroles and salads. If you have leftover soup, it reheats great!

We live in Minnesota where it's cold many months of the year. Soup is such a comfort food during the winter. Some of our favorite comfort food soup recipes are this Goulash Soup, Easy Creamy Broccoli Cheddar Soup or Slow Cooker Creamy Chicken and Vegetable Soup!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• If you add diced chicken, you can also increase the amount of chicken stock added. I recommend if adding one cup chicken, also add two cups broth.

• Refrigerate leftovers in an airtight container for up to three days.

• I don't recommend freezing this soup. The noodles tend to become mushy after defrosting. You can freeze the soup base without the noodles, and reheat. Add the noodles per recipe instructions.

• This recipe is delicious with any flavor broth! We especially love garlic or beef!

• Try adding some fresh herbs! Parsley or rosemary is great.

• We also love adding minced garlic and diced onion to this soup for some extra flavor.

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Double Noodle Soup

Ingredients

• 2 teaspoons olive oil
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups chicken stock
• 2 cups dry spaghetti noodles, broken into pieces
• Salt and black pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium high heat.
2. Add the carrots and celery. Cook about 3 to 4 minutes, until the vegetables begin to soften.
3. Add the chicken stock to the pot and bring to a boil.
4. Stir in the noodles and cook for 8 minutes.
5. Remove from the heat and allow the noodles to continue absorbing the liquid until the noodles are soft.
6. Add salt and pepper to taste.`

Nutrition Facts

Calories

145.76

Fat

3.91 g

Sat. Fat

0.91 g

Carbs

20.84 g

Fiber

1.04 g

Net carbs

19.80 g

Sugar

3.39 g

Protein

6.64 g

Sodium

337.83 mg

Cholesterol

4.80 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Our favorite kitchen equipment and supplies used with this recipe:

• Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven
• Epicurean Kitchen Series Cutting Board
• Amazon Basics Color-Coded Kitchen 12-Piece Knife Set
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set

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