A comforting and flavorful chicken noodle soup featuring tender chicken breasts, diced vegetables, and Banza Brown Rice Pasta, all simmered in a lemony chicken broth and topped with fresh parsley.
1. Pat the chicken breasts dry. Season with olive oil, salt, pepper, and your favorite chicken seasoning.
2. Heat your Dutch oven with a little olive oil and sear the chicken for 4–5 minutes per side until golden. Remove and set aside.
3. In the same Dutch oven, add a drizzle of olive oil if needed. Add the celery, onion, and carrot. Cook on medium heat for 8–10 minutes until softened.
4. Pour in the chicken stock, the juice of 1 lemon, and stir. Add the partially cooked chicken breasts back into the pot. Bring to a simmer and cook for 15 minutes.
5. Remove the chicken, shred it, and return it to the pot. Add Banza Brown Rice Pasta directly into the broth. Cook according to package instructions (usually about 7–8 minutes), letting the pasta absorb the flavor of the soup.
6. Taste and adjust with salt, pepper, and more lemon if you like it brighter. Add fresh parsley on top.
7. Ladle into bowls and enjoy warm. This soup is incredible the next day thanks to the pasta holding up perfectly in the broth.
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