Cold Fighting Chicken Noodle Soup

As I write this, I have been suffering from a cold for the last week and a half! Not only do I have a cold, but now Jaye does too. The last thing I want to do when both of us are sick is to spend all day cooking, so this chicken noodle soup is the best thing ever. It's super easy and you can make it ahead of time. This recipe is also a really good way to use leftover chicken! Just shred it and toss it in the soup. It's filled with veggies, spices, herbs and nutrients to help you feel better when you are not feeling your best! 


2 cups shredded chicken breast 

2 cups pasta/noodles of your choice (I used a gluten free fusilli) 

2 containers of chicken stock or 2 chicken stock cubes (add water)

2 cloves garlic, chopped

3 carrots, chopped 

4 stalks of celery, chopped

Juice from 1 lemon

2 bay leaves

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped 

1 teaspoon salt

1 1/2 teaspoons pepper

1 Tablespoon olive oil


1. Start by heating up a medium pot on medium heat with a tablespoon of olive oil. Sauté carrots, celery and garlic for 5 minutes until fragrant. 

2. Add bay leaves and cook for another minute or so until fragrant and add the salt and pepper.

3. Add the chicken stock, noodles, and shredded chicken to the pot and simmer for about 15 minutes or until the vegetables tender and the noodles are soft. 

4. Finally, add the dill, parsley, lemon juice and add any more seasoning if necessary.

Note* This also tastes really good with some red pepper flakes for extra heat! 

I hope you  guys enjoyed this simple recipe! It is honestly one of my favorite things to make. Even when we don't have a cold. It is the perfect comfort food!