Homestyle Noodle Soup (For Poultry Lovers)

This is a fabulous, wholesome and tasty chicken noodle soup that is the perfect comfort food in the fall. Borne out of my search for the perfect vegetarian noodle soup, here's the version for poultry-lovers! This is one of the best noodle soup recipes, in my opinion, and I love how simple it is to make. I made it by blending a few good chicken and non-chicken noodle recipes with my own and doing plenty of taste-testing. Check out my Homestyle Noodle Soup for Vegans/Vegetarians as well!

• Ready In: 45 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  tablespoon olive oil
• 12  ounces boneless skinless chicken breasts
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 2  medium carrots, chopped
• 1  celery, diced
• 1⁄8 teaspoon thyme, dried
• 1⁄8 teaspoon basil, dried
• 1  bay leaf
• 1⁄8 teaspoon parsley, dried
• 1⁄4 teaspoon turmeric, dried
• 1  pinch sea salt (to taste)
• 5  peppercorns
• 8  ounces fettuccine, broken into small, thumb-sized lengths
• 6  cups  chicken stock (can substitute broth)
• 1⁄3 cup spinach, frozen (optional)

Directions

1. In large saucepan, heat oil over medium heat. Saute chicken until no longer pink in center and remove from pan. Add onions, carrots, garlic and celery and saute, stirring occasionally, for five minutes or until vegetables have softened. Shred chicken into large, bite-size chunks, and return to pan.
2. Add broth or stock and seasonings to pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. Add noodles to soup and cook for another 10 minutes, or until noodles are tender.
3. Taste to adjust seasonings, in necessary, and stir in spinach. Simmer for minutes to blend flavors before serving.