Nourishing Chicken Noodle Soup

5 from 3 votes

This Nourishing Chicken Noodle Soup reminds you of that comforting, cozy bowl of goodness that Grandma used to make!

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Keyword: bone broth, chicken, chicken soup, easy, gluten-free, healthy, healthy bowl, homemade, kid-friendly, noodles, soup, weeknight meals

Servings: servings

Calories: 191kcal

Author: Shanika

2-3 cups cooked + shredded organic chicken breasts
2 Tbsps Extra virgin olive oil
½ red onion, chopped
2 organic carrots, peeled + chopped
4 garlic cloves, minced
2 celery sticks, thinly sliced
2 thyme sprigs
2 bay leaves
½ lemon, freshly-squeezed
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried rosemary
½ teaspoon smoked paprika
½ teaspoon turmeric powder
2-3 cups wide egg noodles (depending on how much noodles desired)
½ cup organic kale, chopped
5 cups organic chicken stock/broth
1 (16 oz.) package chicken bone broth (You can also sub with 2 cups of chicken stock, if preferred)

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped carrots and celery, stirring and sautéing for 1-2 minutes. Add in the seasonings: salt, black pepper, smoked paprika, garlic powder, parsley, oregano, rosemary, and turmeric, stirring to combine.
Add in the kale, shredded chicken, egg noodles, lemon juice, bone broth, and veggie stock/broth, stirring everything together until combined. Lastly, add the thyme sprigs and bay leaves and stir to incorporate.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 10-12 minutes or so or until veggies and egg noodles have cooked through and are tender. Add additional salt, to taste.
Remove from heat and serve immediately into prepared bowl(s), with lemon wedges and a side of bread or crackers, if desired.
Bon Appetit!

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, carrots, and celery before adding everything (including shredded chicken) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute egg noddles with a gluten-free version (or similar pasta) and ensure that other ingredients are GF-friendly and you use GF bread or crackers on the side, if using.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Nourishing Chicken Noodle Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more.SEE THEM HERE!