Chicken Noodle and Vegetable Soup

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The classic "Mother's penicillin" with more than a hint of truth. There really is some evidence to show that classic chicken soup may act as an anti-inflammatory, and slow the development of upper respiratory cold symptoms. But there's no reason to wait until cold season to enjoy the comforting aroma and taste of this rich soup, and it's fun to experiment with different sizes of noodles (kids love the really thin ones) and there are some tasty gluten free options available.

Prep Instructions Header

Recipe courtesy of
  • AdventHealth

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time:
  • Cooking Time: 20 minutes
  • Total Time:

Recipe Ingredients

  • 1 tablespoon cornstarch
  • 6 cups low sodium chicken broth
  • 6 ounces chicken breast raw, cut into chunks
  • 3/4 cup carrots, diced
  • 3/4 cup yellow onion, diced
  • 1 cup celery, diced
  • 1/8 teaspoon ground bay leaf
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup egg noodles
  • 1/4 cup parsley

Cooking Instructions

  1. In a medium saucepan saute the onions, celery, carrots, and spices in a 1/2 cup of water or broth.
  2. After onions are translucent, add the diced chicken and sear.
  3. Add the broth and bring to a soft boil over medium heat; fold in the noodles.
  4. Make a slurry with the cornstarch, adding 3 tablespoons of water or broth; add to the soup and simmer for 15 to 20 minutes.

Category Tags

High protein
Low carbohydrate / low sugar
Low fat / low saturated fat

Nutritional Data

Calories: 137.00
Fat: 3.02 g
Saturated Fat: 0.94 g
Cholesterol: 30.58 mg
Sodium: 412.57 mg
Carbohydrates: 16.28 g
Fiber: 1.39 g
Sugars: 4.55 g
Protein: 11.15 g
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