Classic Chicken Noodle Soup

Servings: about 8

Who doesn’t like chicken noodle soup when they are sick? I always know I am coming down with something if I start craving it. Sometimes I keep this soup stocked in the freezer so I can have it at the ready if I feel a cold coming.

Ingredients:
-2 red bell peppers, diced (OR 1 cup sweet onion, diced, if not low-FODMAP)
-1 cup (about 3 large) carrots, diced
-1 cup (about 4 stalks) celery, diced
-1 inch fresh ginger, minced
-1 tbsp avocado oil
-4 cups chicken or vegetable stock (omit if low-FODMAP or use homemade!)
-4 cups water
-2 cups of noodles of choice, uncooked (gluten free works too)
-3-4 cups shredded cooked chicken (I use rotisserie)*
-2 bay leaves
-Salt and pepper
-1 tsp dried herbs like oregano, thyme, or parsley
-Optional: kale or spinach

*You can use uncooked chicken – but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.

Instructions:
1. Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
2. Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
3. Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.

Print Recipe

Classic Chicken Noodle Soup

The perfect soup for anytime you are filling under the weather.

Course: Main Course, Soup

Servings: 8 servings

Ingredients

• 2 red bell peppers diced
• 1 cup carrots diced
• 1 cup celery diced
• 1 inch fresh ginger minced
• 1 tbsp avocado or olive oil
• 4 cups chicken or vegetable stock
• 4 cups water
• 2 cups noodles of choice uncooked
• 3-4 cups shredded chicken see note
• 2 bay leaves
• salt and pepper
• 1 tsp dried herbs such as thyme, oregano, parsley
• kale and spinach optional

Instructions

• Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
• Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
• Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.

Notes

*You can use uncooked chicken – but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.