I promise you, this recipe will not disappoint!

First of all, it could­n’t be eas­i­er and you can make a small amount or a big pot full (which is what I do…all the time!)

I encour­age you to watch the video if you haven’t seen it already on Facebook!


Chicken Noodle Soup

Serv­ings 8 or more servings
Author Liz Geeslin


  • 1 — 2 tbsp olive oil
  • 1 large onion, diced
  • 1 — 2 cups diced car­rots
  • 1 — 2 cups diced cel­ery
  • 2 ‑3 quarts chick­en bone broth, chick­en stock or reg­u­lar broth
  • 2 — 3 cans chunk chick­en breast or rotis­serie chicken
  • 2 — 3 cups pas­ta of your choice…my fave is the mini far­falle (bowties)
  • sea­son­ing of your choice


  • Add the olive oil to a large stock pot over medi­um heat.
  • Add the diced veg­eta­bles and saute for a cou­ple minutes.
  • Add 1 — 2 quarts of chick­en broth and bring to a boil.
  • Add the pas­ta and cook just until al dente.
  • Low­er the heat and add the chick­en and sea­son­ings of your choice.
  • Serve or cool and por­tion for the fridge or freezer!



As you can see, the recipe is real­ly just a guide­line and I give sea­son­ing tips in the video, along with tips for hav­ing veg­gies that are ready to go.
You can cut the recipe in half or use less pas­ta, more chick­en, more pas­ta, less chick­en, more veggies…YOU make it your own!
If you like a soup with more broth, add it!
Any way you make it, it will be delicious!!

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