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Chicken Noodle Soup Recipe

This chicken noodle soup is like a hug in a bowl and packed with nutrients. It’s also gluten-free because we use rice noodles and no gluten-containing ingredients.

If you’re a veggie just add in some pulses or lentils instead of the chicken and use vegetable stock in place of chicken stock.

We prep our own batches of chicken stock using the left-over whole chicken from a roast dinner, by breaking it up then putting it in a large pan, add in vegetable stock (so the water covers), throw in any bits of veggies like carrots, celery, onion (about 1 cup worth) and then simmer with the lid on for around 2 hours. 

Leave to cool, pour into small freezer airtight containers and just defrost before use and drop one into your dishes whilst cooking to add lots of flavour.

Alternatively, you can buy some from the store, just ensure it has good ingredients, not lots of salt and preservatives!

Prep to bowl: 40 minutes

Portions: 2


1 small white onion - finely diced

2 tbsp extra virgin olive oil

1 cup fine green beans - chopped into 3 (frozen can be added instead)

1 cup tender stem broccoli

1 cup portabello mushrooms - some diced and some sliced

1 cup wild mushrooms - some diced and some sliced

1 cup kale - washed and torn into small pieces

1 cup organic chicken or vegetable stock

350 ml of water

280g chicken breasts

1 portion brown rice noodles - broken into small pieces about the length of your little finger (we like King Soba Millet & Brown Rice Noodles)

Black pepper to taste


  1. Prepare all of the vegetables and boil the kettle to make 350ml of stock (you may need to add in a little more water as you go, it needs to cover everything)
  2. Add 1 tbsp extra virgin olive oil to a large saucepan on low heat, add in the onion and mushrooms and cook until softening stirring as you go
  3. Add in the green beans and kale, cook and stir for around 2 minutes
  4. Add the stock and turn up to a gentle medium boil and cook for around 5 minutes
  5. Slice the chicken breasts in half (width ways) so you have flat fillets
  6. Add 1 tbsp of extra virgin olive oil into a frying pan, put the chicken fillets into the pan and cook on both sides until cooked through and golden on both sides
  7. Turn the heat off the frying pan, and using two forks pull the chicken into strips
  8. Turn the broth down to a simmer and add in the tender stem broccoli and the noodles and cook for a further 5 minutes
  9. Add the chicken to the broth, stir to combine and then serve

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