Chicken Noodle Soup

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chicken-noodle-soup-by-jess-paleo-grubsWhen the weather starts cooling down, there is nothing like a steaming hot bowl of chicken noodle soup! Kick Campbell’s to the side and whip up this super easy and yummy recipe.


  • 6 cups chicken broth
  • 2 chicken breasts, fat trimmed
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup baby carrots, chopped
  • 1 parsnip, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 Tsp. black pepper
  • 2 cups uncooked noodles
  • ¼ cup fresh dill, chopped


  1. In a large saucepan, combine broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper. Cover and bring to a boil.
  2. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
  3. Remove bay leaf. Remove chicken to a plate and cool slightly. Add noodles to soup, cover and simmer 10 minutes.
  4. Shred chicken and add to soup along with the dill.

Nutritional Content

Servings: 8 Prep Time: 10 minutes Cook Time: 45 minutes

Nutritional Content per serving:
Calories: 197 Protein: 21g Carbs: 20g Fats: 4g Sugar: 0g Fiber: 3g

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