Classic chicken noodle soup with bucatini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Classic chicken noodle soup with bucatini

Classic chicken noodle soup with bucatini

Dairy-Free, Soy-Free, Mediterranean, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

30–45 Minutes

This otherwise classic chicken noodle soup gets a subtle zing with the addition of fresh ginger. Our pre-prepped mirepoix speeds things along and brings that long-cooked flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces bucatini
  • 1 organic leek
  • 1-inch piece organic fresh ginger
  • 4 or 5 sprigs organic fresh parsley
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 cup chicken broth

Nutrition per serving

Calories 560, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 440mg (19% DV), Total Carb. 66g (24% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the bucatini

Bring a medium sauce pot of generously salted water to a boil. Break the bucatini into bite-size pieces, then add to the boiling water and cook until just tender, 10 to 12 minutes. Drain and set aside.
While the bucatini cooks, prepare the vegetables and start the soup.


Prep the vegetables

  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into thin half-moons. Soak the half-moons in a medium bowl of cold water, allowing any dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.


Cook the soup

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the leek and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the ginger and garlic-herb blend and cook until fragrant, about 1 minute. Add the chicken broth and 2 cups [4 cups] water and bring to a boil. Add the chicken, making sure the pieces are separated, and return to a boil. Reduce to a simmer, cover, and cook until the chicken is cooked through, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool slightly; let the soup continue to simmer. Using a fork, shred the chicken into 1-inch pieces. Return the chicken to the soup, stir in the bucatini, and continue cooking until heated through, 1 to 2 minutes. Season to taste with salt and pepper.


Transfer the soup to individual bowls, garnish with the parsley, and serve.
Kids Can!
  • Break the bucatini into pieces.
  • Soak the leek and pat dry.
  • Strip the parsley leaves.
  • Measure the water for the soup.
  • Garnish with the parsley.