Chicken Noodle-less Soup


Unfortunately, some days do not go as planned when you have a toddler. I received a call today that our little girl ended up getting sick during lunch. My hope being that it was only a coughing fit that caused it and not a more serious illness like the flu. I decided to take some preventative measures just in case it is more serious and make enough chicken soup for the family. It also seemed like the perfect solution to this rainy and dreary day. Usually I make chicken noodlesoup, but since we are eating less noodle-y things (aka nutrient deficient carbs), I opted out of the egg noodles. Please feel free to add these to your soup if you feel it will be missed, but can you also add zucchini noodles (zoodles) for another low carb option.

The garlic and veggies in this soup are immune boosting and will hopefully help us fight this cold or whatever it is. Oh the joys of having a toddler! The good news is that I feel like my immune system will be my super power in about 10 years…that’s how this works, right? You also have the option to use boneless, skinless chicken breasts and boil them with seasoning salt instead of using a rotisserie chicken. The reason I use the rotisserie chicken is because it is time saving and the meat is usually nice and tender. When you have a limited amount of time before you think the household will become, it is usually best to go with the quicker option. I hope you enjoy!




  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m
  • Serves: 8


  • 1 rotisserie chicken
  • 2 bay leaves
  • 1/2 teaspoon sage
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 8 cups chicken broth, low sodium
  • 1 onion, diced
  • 4 large celery stalks, sliced
  • 4 large carrots, sliced into half moons
  • 4 cloves garlic
  • 2 teaspoons extra virgin olive oil
  • salt and pepper, to taste


  1. In a large stock pot, heat the oil over medium high heat. Add garlic to pot until it becomes fragrant (about 1 minute), stirring occasionally. Add onion and stir occasionally for a few minutes.
  2. Add celery and carrot to pot, stirring occasionally so the vegetables do not stick to the bottom of the pot. Be careful to not let the vegetables brown.
  3. Once the onion becomes translucent and the carrots and celery have softened up a bit, add 2-3 cups of broth. Add basil, oregano, sage, and teaspoon of salt. Bring to a boil, lower heat and cover.
  4. While the vegetables and broth are simmering, begin to shred the chicken from the rotisserie chicken and add to the pot as you go along. Use as much white white on the chicken as possible. Stir once, add bay leaves, and cover again. Let simmer for about an hour.
  5. Add salt and pepper to taste, remove bay leaves, and serve.