Chicken Noodle Soup

Chicken Noodle Soup

Use organic ingredients whenever possible.

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2 1/2 cups wide egg noodles

1 tsp extra virgin olive oil

12 cups chicken broth

1 1/2 Tbsp salt

1 tsp poultry seasoning

1 1/2 cups celery, chopped

1 1/2 cups onions, chopped

1 1/2 cups carrots, chopped

1/2 cup water

4 cups chicken, diced

1 tsp dried oregano

1 tsp dried basil

Fresh cracked black pepper to taste

BBQ seasoning


  • Heat oven to 350 F.
  • In a bowl, put raw chicken and BBQ seasoning together and make sure chicken has an even coating.
  • Place in oven for 25 minutes on a tray.
  • Bring a large pot of lightly salted water to a boil.
  • Add egg noodles and extra virgin olive oil, and boil for 8 minutes, or until tender.
  • Drain, and rinse under cool running water.
  • In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning.
  • Bring to a boil. Stir in celery, carrots and onion.
  • Reduce heat, cover, and simmer 20 minutes.
  • Stir in noodles and chicken, and heat through.
  • Serve hot.

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Chicken Noodle Soup