Chicken “Noodle” Soup

Chicken Noodle Soup

  • Servings: 10
  • Difficulty: medium
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  • shredded chicken
  • 32 oz organic chicken broth
  • 4 celery stalks
  • 3 large carrots
  • 1 cup petite peas
  • 2 cups fresh spinach leaves
  • 3 green onions
  • 3/4 cup quinoa
  • 4 cups water
  • 2 tsp himalayan salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • one bay leaf
  • black pepper and crushed red pepper (for dashes)


  1. Chop carrots, celery, spinach, and green onions.
  2. Add all chicken broth, veggies, garlic powder, onion powder, salt, water, and bay leaf to a large pot and bring to a boil.
  3. Once boiling, low to a simmer and begin to add shredded chicken.
  4. After adding all shredded chicken, allow to simmer 5 minutes; stirring frequently.
  5. Sprinkle a dash of black ground pepper and crushed red pepper.
  6. Simmer for another 5 minutes or until quinoa is cooked and veggies are soft.
  7. Devour

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