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Classic Chicken Noodle Soup

The perfect soup for anytime you are filling under the weather.
Course: Main Course, Soup
Servings: 8 servings


  • 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


  • 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.


*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.