Chicken Noodle Soup

Mom really did know best when she gave you a steaming bowl of chicken soup to help you feel better after a bout with a cold or flu! Chicken soup is packed with so many nutrients. The broth alone contains many vitamins, minerals and fats. And it’s full of electrolytes, which can provide your body with needed hydration, a key to recovery. The warmth and salt content can thin mucus and help clear nasal passages. Adding a variety of seasonal vegetables can also help keep your body healthy to fight off illness. They provide your body with much-needed calcium, potassium, vitamins A & C, and other antioxidants needed to keep well. Chicken is packed with protein. Throw in some noodles that provide carbohydrates and you will feel full and satisfied.


  • 8 cups lower-sodium chicken broth
  • 1 lb. pound of skinless chicken breasts
  • 1 cup sliced sweet potatoes
  • 1 cup sliced carrots
  • ½ cup sliced celery
  • ½ cup chopped onion
  • ½ cup sliced parsnips
  • ½ cup sliced turnips
  • 6 ounces uncooked medium egg noodles or substitute gluten-free pasta
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Sprig of chopped parsley


Combine chicken and broth over medium-high heat. Bring to a boil. Reduce heat and simmer about 20 minutes. Remove chicken from pot, remove bones and shred. Set aside. Add sweet potatoes, carrots, parsnips, turnips, celery, and onion to pot. Cover and simmer until vegetables are tender. Add chicken and noodles. Simmer 6 minutes. Add salt, black pepper and parsley. Cook for an additional 2 minutes or until noodles are done.