Herbal Soup Recipe: Chicken and Parsley Noodle Soup


| December/January 2011



soups and breads 3

Photo by Howard Lee Puckett; Styling by Judy Feagin and Virginia Cravens-Houston

SERVES 4

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, cut into 1⁄2-inch-thick slices
• 3 celery stalks, sliced
• 5 1⁄2 cups chicken broth
• 3 cups chopped cooked chicken
• 1⁄2 teaspoon fresh thyme leaves
• 1⁄2 teaspoon chopped fresh rosemary
• 1⁄2 teaspoon chopped fresh sage
• Parsley Noodles (recipe below)
• 2 cups baby spinach
• Salt and freshly black ground pepper, to taste

1. Heat oil over medium-high heat in a large Dutch oven. Add onions and sauté 5 to 8 minutes. Add carrots and celery and sauté 3 minutes.

2. Add chicken broth, chicken, thyme, rosemary and sage. Bring to a boil, reduce heat and simmer, covered, for 20 to 30 minutes.

3. Add noodles to soup mixture. Bring to a boil, reduce heat and simmer, stirring occasionally, for 10 minutes. Stir in spinach and cook 5 minutes. Add salt and pepper to taste. Ladle into individual soup bowls. 

Parsley Noodles 





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