Quick and Easy Chicken Soup

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Look no further for an easy, chemical- and preservative-free chicken soup. This recipe is perfect for a quick dinner on a busy day. Or make it ahead to take to work or send to school with your children for a healthy lunch.

Serves 6chicken-noodle-soup


4 to 6 cups of organic chicken broth (instructions for homemade broth follow)
1 cup of chopped carrots
bay leaf
½ teaspoon onion powder
salt and pepper to taste
handful of gluten-free spaghetti noodles (such as Giovanni)


Pour broth in pot; add chopped carrots, bay leaf, onion powder and salt and pepper. Bring to a boil for 4 to 5 minutes.

Break up the spaghetti noodles and add to the broth. I cook the noodles for about 5 minutes, because I send this soup to school and they soften up in the containers. If you are eating at home, cook the noodles according to the package instructions (approximately 8 minutes). Remove bay leaf before serving.

Homemade Chicken Broth

Whenever you have roast chicken, gently boil the bones for about 2 hours with the following: carrots, onions, celery, bay leaf, dill, thyme, sage and rosemary. Let the broth cool; strain out the bones, vegetables and herbs with a mesh strainer. Pour the broth into freezer containers, glass Mason jars or a large covered pot. Store in the fridge or freezer. When it’s time to make the soup, defrost (if frozen) and skim off the fat.

Kellie Timmins is an experienced wellness professional trained in diet, lifestyle and wellness coaching. She graduated as a certified health coach from The Institute for Integrative Nutrition and holds an additional certification from The American Association of Drugless Practitioners.



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