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Chicken Noodle Soup


A simple and delicious Chicken Noodle Soup great for any night of the week.


  • 8 cups chicken stock
  • 1 cup chopped carrots, about 23 large carrots
  • 3/4 cup chopped celery, about 2 stalks
  • 1 cup or one handful uncooked noodles *See note*
  • 2 chicken breasts, shredded (I use Rotisserie chicken)
  • 1 tablespoon pesto
  • Juice from 1/2 a lemon, about 1 tablespoon
  • 1/4 cup chopped parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Bring chicken stock to a boil, then lower to a simmer and add the carrots, celery, and noodles. Simmer for about 10 minutes until vegetables are tender and the noodles are cooked through.
  2. Stir in shredded chicken and heat through, about 1-2 minutes. Stir in the pesto, lemon, parsley, salt and pepper and turn off the heat. Serve hot and enjoy!


* I use thin spaghetti noodles. I grab about a handful and break them in half so they’re easier to eat in the soup. You can use any shape noodle you like. Egg noodles also work great for this soup.