Hearty Chicken Noodle Soup

Hearty, nutritious & delicious


  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 1.5 L Liquid Gold Chicken Bone Broth (can use 500 ml of water instead of 500 ml bone broth, but recommend using all bone broth)
  • 3 cloves garlic, finely sliced
  • 1 stalk celery, sliced
  • 100g spaghetti, broken into lengths (can use gluten free spaghetti for GF version, or zucchini noodles for low carbohydrate version)
  • 2 chicken breast fillets (500g), cut into 1cm strips
  • 2 cups (40g) baby spinach leaves
  • Cracked black pepper, to serve


    1. Heat the oil in large saucepan over high heat. Add the onion, garlic and celery and cook, stirring, for 4–5 minutes or until soft.
    2. Add the bone broth and water and bring to the boil. Add the pasta and cook for 5 minutes or until just starting to soften. (if using zucchini noodles add these after the chicken, require short cooking time)
    3. Add the chicken and cook for a further 4–5 minutes or until cooked through.
    4. Remove from heat and stir through the spinach. Sprinkle with pepper and divide between bowls to serve.

Recipe inspired by Donna Hay, image by Donna Hay

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