Chicken Noodle Soup (Make 4 Servings)

Prep Time: 5 mins Cook Time: 18 mins

nut free

dairy free


  • 32 ounces (1 box) low sodium chicken stock
  • 2 carrots, peeled and chopped (about 1 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 leek, white and light green part thinly sliced (about 1 cup)
  • 2 large bone in, skinless chicken breasts
  • 2 teaspooons Vegit or other salt-free herb seasoning
  • 3/4 cup small noodles (I like to use broken spaghetti)


1. Heat chicken stock in a large pot over a high heat and bring to a boil then reduce to a simmer.

2. Add the carrots, celery, leeks, chicken breast, Vegit and cook for 12 minutes.

3. Remove the chicken breast, cool and tear or chop into bite size pieces.

4. Add the egg noodles to the broth and cook for 6 minutes or until tender.

5. Add the chicken to the soup.

6. Serve.