Ingredients:

  • 4 large chicken breasts
  • 2 cartons of organic low-sodium chicken broth
  • 3-4 carrots, sliced
  • 1 zucchini, sliced
  • 1 cup shredded cabbage
  • 1 cup fresh green beans, trimmed and cut into bite-sized pieces
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3-4 garlic cloves, minced
  • 3-4 celery stalks, chopped
  • Fresh parsley, chopped (for garnish)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried onion flakes
  • 1 teaspoon paprika
  • 2-3 bay leaves
  • 1 teaspoon Tony’s seasoning (or any preferred seasoning salt)
  • Freshly ground black pepper to taste
  • 1 bag of noodles (egg noodles, wide noodles, or any preferred type)

Instructions:

  1. Prepare the Chicken:
    • In a large pot, place the chicken breasts and cover them with water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 20-25 minutes).
    • Remove the chicken from the pot and let it cool. Once cooled, shred or chop the chicken into bite-sized pieces.
  2. Prepare the Vegetables:
    • While the chicken is cooking, chop all the vegetables: carrots, zucchini, cabbage, green beans, onion, green and red bell peppers, garlic, and celery.
  3. Cook the Soup:
    • In the same pot, add the chicken broth.
    • Add the chopped vegetables to the pot.
    • Stir in the garlic powder, onion powder, dried onion flakes, paprika, and bay leaves.
    • Add Tony’s seasoning and black pepper to taste.
    • Bring the mixture to a boil, then reduce heat and let it simmer until the vegetables are tender (about 15-20 minutes).
  4. Add the Chicken and Noodles:
    • Add the shredded or chopped chicken back into the pot.
    • Add the noodles and cook according to the package instructions until they are tender (typically 7-10 minutes).
  5. Finish the Soup:
    • Taste and adjust seasoning as needed.
    • Remove the bay leaves before serving.
  6. Serve:
    • Ladle the soup into bowls and garnish with freshly chopped parsley.

Enjoy your hearty homemade chicken noodle soup!

Homemade chicken noodle soup.

4 large chicken breast

2 cartons of Organic low sodium chicken broth

Carrots, zucchini, shredded cabbage, fresh cut green beans, onion, green/red bell pepper, garlic, celery, parsley

Garlic powder

Onion powder

Dried onion

Paprika

Bay leaves(don’t eat them)

Tony’s seasonings (whatever you use for salt)

Black pepper

Bag of noodles(you choose)