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Homemade Chicken Noodle Soup


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Rate this recipe 4.8/5 (4 Votes)


  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 1 large or 2 medium carrots, peeled then sliced
  • 1 stalk celery, sliced
  • 1 shallot or 1/2 small onion, chopped
  • salt and pepper
  • 2 cloves garlic, minced
  • 64 oz chicken broth, plus more for reheating
  • 1 chicken breast, chopped into bite-sized pieces
  • 8 oz gluten-free spaghetti, broken into pieces (or any short-cut pasta) - I use regular pasta


Adapted from


Step 1

Heat olive oil and butter in a large soup pot over medium heat. Add carrots, celery, and shallot, season with salt and pepper, and then saute until tender, 10 minutes. Add garlic then saute for 1 more minute. Add chicken broth then bring to a boil. Season chicken with salt and pepper then add to boiling chicken broth along with pasta. Turn heat down to medium then simmer, stirring occasionally until pasta is cooked through. Taste then adjust salt and pepper if necessary and then serve.


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