Get Well Soup

Feeling a bit under the weather or is the weather getting you down? Either way this easy, homemade chicken noodle soup should hit the spot. It’s hearty and good for you.

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This soup can be made with low sodium broth for those watching their salt and gluten free noodles for those watching their wheat.

Get Well Soup

Prep: 20 min.

Active: 45 min.

Total: 1 hr. 5-10 minutes

Servings: 6-8


  • 3 large boneless, skin on chicken breast

  • 1-1/4 teaspoons pepper, divided

  • 1/2 teaspoon salt

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 1 garlic clove, minced

  • 10 cups chicken broth or 8 cups chicken broth and 2 cups bone broth

  • 4 celery ribs, chopped

  • 4 medium carrots, chopped

  • 1 cup green beans chopped in 1/2 sections

  • 2 ears of corn, sliced off the cob

  • 2 bay leaves

  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  • 2 cups uncooked egg noodles (about 8 ounces) or any gluten free noodle

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon lemon juice


  • Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.

  • Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, green beans, corn, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

  • Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.

  • Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.

Photo source: Taste of Home; recipe adapted from Taste of Home

mary van hielFood, Love