Chicken Noodle Soup

Recipe Link


  • 4 Carrots
  • 4 stalks of Celery
  • 1 large Onion
  • 4 Garlic cloves
  • 64 ounces (8 cups) low-sodium Chicken Broth (start with less)
  • 2 Bay Leaves
  • 1.5 T Thyme
  • 1.5 T Oregano
  • 2-3 t Cumin
  • Salt/Pepper
  • 12 oz (.75 lb) Wide Egg Noodles (or your favorite noodles or pasta)
  • 1-1.5 lb boneless, skinless Chicken Breast
  • 3-4 T Parsley leaves, finely chopped
  • (optional) 1 T Lemon Juice


Tip: Great leftovers. If more liquid is needed while cooking, use stock or salted water. Use a really big pot or 1/2 the recipe if using a dutch oven. Can replace chicken with store rotisserie (skip cooking the chicken in steps 1-2) and use herb bundle

  1. Add chicken and stock in a dutch oven
  2. Cook on medium heat until chicken is done, about 15 minutes
  3. Chop carrots, celery, onion, garlic and parsley
  4. Remove and shred chicken
  5. Add all ingredients except chicken, noodles, parsley and lemon juice
  6. Allow mixture to boil gently for about 5 minutes
  7. Add noodles until cooked
  8. Add chicken, parsley and lemon juice until chicken is warm
  9. Remove bay leaves

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