Chicken Noodle Soup

Serves: 5  Difficulty: Easy–Medium  Time: 45 minutes

🥗 Dietary Notes

• Grain Free (if using sweet potato noodles)
• Dairy Free
• Gluten Free
• Low Carb (if using zucchini noodles)
• Ketogenic (if using zucchini noodles or skipping noodles entirely)

Warm, nourishing, and full of flavour — this Chicken Noodle Soup is the ultimate comfort food.

🧂 Ingredients

• 1.5L chicken bone broth (see bone broth recipe)
• 3 tbsp organic salted butter
• 1–2 chicken breasts, diced (skin off, optional)
• 100g Thai rice noodles (or soba, udon, or zucchini noodles)
• 1 brown onion, roughly chopped
• 3–4 cloves garlic, finely chopped
• 2 bunches bok choy
• ½ bunch chives or mini spring onions
• 2 bay leaves
• 2 celery sticks, finely chopped
• ¼ cup fresh parsley, roughly chopped
• 2 tsp onion powder
• 2 tsp sea salt
• Freshly cracked pepper, to taste
• ½ tsp mustard powder
• ½ tsp dried oregano flakes
• 1 tsp sweet paprika
• ½ tsp dried thyme flakes
• ½–1 tsp celery seed powder

Optional:

• Dried chilli flakes
• Extra veggies of choice
• Fresh herbs for garnish

👩‍🍳 Method

1. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until softened and translucent.
2. Add celery, bok choy, and chives/spring onions; sauté until slightly softened.
3. Add bay leaves, herbs, and spices; stir well to coat the vegetables.
4. Add chicken pieces and cook until the sides turn white and partially cooked.
5. Pour in chicken broth and bring to a gentle simmer.
6. Simmer for 20 minutes, allowing the flavours to deepen and the chicken to cook through.
7. Add rice noodles and stir for 2–3 minutes, until cooked.
8. Taste and adjust seasoning (salt, herbs, spices) as desired.
9. Serve hot, garnished with fresh herbs or chilli flakes if preferred.