Homemade Chicken and Noodle Soup

Chicken protein in this classic soup builds and repairs muscles. Chicken noodle soup is low in calories and full of carrots, celery, and onions.


– 1/2 tablespoon of olive oil, – 3 medium carrots, peeled and diced, – 3 celery stalks, chopped, – 1 small onion, chopped, – 1 clove of garlic, peeled,

– 12 cups of low-sodium chicken broth, – 1 bay leaf, – 2 cups of shredded cooked chicken, – about 2.1 ounces of egg noodles, – Salt and black pepper to taste, – Chopped fresh parsley for garnish (optional).


1. Heat the olive oil in a pot over medium heat.

2. Add the carrots, celery, onion, and garlic, cook for 5 minutes until vegetables start to soften.

3. Add the broth and the bay leaf, cook on low heat for about 15 minutes until carrots are tender.

4. Add the chicken and noodles, continue cooking for about 5 minutes until the noodles are soft.

5. Season to taste with salt and pepper.

6. Remove the bay leaf and enjoy it.

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