Soup Season! Chicken & Spaghetti Soup
The only food Charlotte loves more than chicken soup is spaghetti.Â And by spaghetti I mean spaghetti.Â She is very particular when it comes to pasta shapes (unlike her mother).Â So when I saw this chicken and spaghetti soup recipe, I knew I had to make it for my girl.
This is an almost-homemade soup.Â Sautee some carrots, celery, and onions.Â Add broth (I used stock) and water.Â Bring it to a boil and add the spaghetti.Â Once the pasta is cooked, you add shredded chicken.Â I used white meat from a store-bought rotisserie chicken.Â Top with some dill.
Super easy and tasty!Â Charlotte gobbled it up!
Chicken & Spaghetti Soup
- 2 tablespoons olive oil
- 2 carrots, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 4 cups low-sodium chicken broth
- kosher salt and black pepper
- 4 ounces spaghetti (1/4 box), broken
- 2 cups shredded cooked chicken
- 2 tablespoons fresh dill
Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and celery and cook until softened, 3 to 4 minutes.
Add the chicken broth and 4 cups water to the pan, season with Â¾ teaspoon salt and Â¼ teaspoon pepper, and bring to a boil. Add the spaghetti, reduce heat, and simmer until tender, 8 to 10 minutes.
Stir in the chicken. Sprinkle with dill and additional pepper.