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Chicken Noodle Soup

Serves 4 to 6


  • 2 Chicken Breast
  • 16 oz Bone Broth
  • 6 Cups Vegetable or ChickenĀ  Broth
  • 1 Stalk of Celery
  • 1 Bunch or Green Onions
  • 6 Large Carrots
  • 1 Cup Peas or String Beans
  • 3 Garlic Cloves
  • 2 Cups Noodles of your choice
  • 2 Bay Leaves
  • 1 Bunch of fresh chopped Parsley
  • 2 Tablespoons fresh Thyme
  • 2 Tablespoons fresh chopped rosemary
  • Juice of one Lemon
  • 1 Tablespoon Olive Oil
  • salt and pepper to taste



  1. In a medium pan with a lid add 1 tablespoon olive oil and juice of one lemon over medium heat. Add 2 chicken breasts and cover with a lid. Cook for 5 minute and flip chicken. Cook for another 5 to 8 minutes or until the chicken is thoroughly cooked through.
  2. Set chicken aside.
  3. In a large pot add chopped celery, sliced carrots, chopped green beans or peas, andĀ  green onions. Saute for 3 minutes or until celery starts to sweat.
  4. Add in minced garlic and saute for 1 more minute and add all chopped fresh herbs.
  5. Add in bone broth, vegetable broth and bay leaves and let come to a light a boil.
  6. Add in noodles and cook according to package.
  7. Shred chicken with two forks or your hands.
  8. Once the noodles are cooked add in the shredded chicken.
  9. Add salt and pepper to taste and enjoy!


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