Quick and Dirty Chicken Noodle Soup

Quick and dirty Chicken Noodle Soup.jpg

Soups are pretty much my jam. They’re easy to batch cook, full of variety and nutrient density, and oh so comforting.

I’ve been traveling in the Pacific North West the last few days, and when I get back to North Texas it will be even COLDER than it is in Oregon — NOT looking forward to that! So after a long day of traveling and being cold, this is on the menu. It’s quick, imperfect, delicious and will hopefully help kick the sinus infection I’m dealing with right in the tail!

Oh and another way to save even more time...grab a precooked pasture raised chicken from a place like Sprouts or Natural Grocers. All you have to do is shred it! That’s my plan for tonight!

Quick & Dirty Chicken Noodle Soup


  • 1, 3.5 oz package Glass Noodles (sweet potato, not mung beans)
  • 6 cups bone broth
  • 2 tsp sea salt (plus more to taste if needed)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp turmeric
  • 2 carrots, chopped (approx 1 cup)
  • 2 celery stalks, chopped (approx 1 cup)
  • 1/2 cup baby bella mushrooms, sliced
  • 2 chicken breasts, precooked and shredded
  • Diced green onion for garnish


  1. Bring a pot of water to boil and add 6 oz of glass noodles.
  2. Boil for 6 minutes, then immediately drain and rinse with cold water.
  3. Add a tsp of olive oil to the noodles to prevent them from sticking together. Set the noodles aside but check often to see if additional olive oil needs to be added.
  4. While the noodles are boiling, combine the bone broth, seasonings, carrots, celery and mushrooms in a pot. Bring to a boil then reduce to medium.
  5. When veggies are just tender, add the shredded chicken and cooked noodles.
  6. Cook for approx another 5 minutes. If needed, add more seasoning to taste.
  7. Top with fresh green onion as garnish.
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