Just what the doctor ordered!

  • Gluten Free

  • Dairy Free

  • Egg Free

  • Nut Free

Chicken Noodle Soup

For those days when you are feeling under the weather!

~ Gluten & Dairy Free ~

Makes 4 servings


7 cups of broth (Your choice of bone broth, chicken or vegetable broth)

1/2 cup celery, chopped

1 cup carrots, grated

3/4 tsp dried basil 

3/4 tsp dried oregano

1-2 pieces of cooked shredded chicken 

1 onion, chopped

1 cup  of uncooked gluten free fusilli noodles

dash of pepper

1)  Cook chicken on the stove or in the oven. Once cooked shred the chicken and set aside.

2)  In a large pot, bring broth to a boil. Add celery and carrots, reduce heat and let simmer. Add basil and oregano.

3) Meanwhile, in a small frying pan, sauté onions on low for 5 minutes or until onions have softened. Add the onions to the broth.

4) Next add cooked chicken to soup and let soup continue to simmer.

5) Boil noodles for 7 minutes. Drain and rinse in cool water. Add noodles to broth. 


Serve warm. 


Ready in 30 minutes.


-I try to use Chicken Protein Powder Bone Broth, as it is suppose to be very good for healing the gut.

In this recipe I used 3 cups of organic bone broth and 4 cups of organic vegetable broth, but use what you have. 

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