Description

A deeply comforting chicken noodle soup made with rich bone broth, tender shredded chicken, hearty vegetables, and immune-boosting herbs — the perfect nourishing bowl for any day.

Ingredients

2 tbsp extra virgin olive oil

1 large carrot, peeled and diced

2 cups celery stalks, diced

1 medium yellow onion, diced

5 cloves garlic, minced or grated

2 sprigs fresh thyme

1 tsp dried oregano

1 tsp whole pimento berries or 1/4 tsp allspice

1 tbsp fresh parsley, finely chopped

2 bay leaves

1 1/2 tsp sea salt (adjust to taste)

1/2 tsp freshly cracked pepper

6 cups bone broth (chicken preferred)

1 cup water

1 lb boneless, skinless chicken breast

6 oz wide egg noodles or pasta of choice

1 inch fresh ginger, peeled and grated

1 tsp fresh turmeric, peeled and grated (or 1/2 tsp ground turmeric)

1 tbsp lemon juice (optional)

1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 3–4 minutes until softened.
Stir in minced garlic, ginger, and turmeric. Cook for 30 seconds until fragrant.
Add chicken breasts, bone broth, and water to the pot. Stir in thyme, oregano, bay leaves, pimento berries, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through (165°F / 74°C internal temperature).
Remove chicken from the pot, let cool slightly, then shred with two forks.
Return shredded chicken to the pot and add egg noodles. Cook according to package directions, usually 8–10 minutes, until noodles are tender.
Taste and adjust seasoning as needed. Stir in lemon juice and chopped parsley before serving.
Instant Pot Method: Use sauté mode to cook vegetables and aromatics for 3–4 minutes. Add chicken, broth, herbs, and seasonings. Cook on high pressure for 10 minutes, then natural release. Switch to sauté, add noodles, and cook 5–7 minutes until tender. Finish with parsley and lemon juice.

Notes

Use rotisserie or leftover chicken to save time.

Add kale, spinach, or peas toward the end for extra nutrients.

For a creamier soup, stir in coconut milk just before serving.

Use rice noodles or gluten-free pasta for a gluten-free option.

Simmer longer for a deeper, richer flavor.

Freeze without noodles for best texture when reheating.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop or Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 1/2 cups)
Calories: 280
Sugar: 3g
Sodium: 720mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 30g
Cholesterol: 65mg