Let's Get It Chicken Noodle Soup

"Chicken Noodle Soup,
Chicken Noodle Soup,
Chicken Noodle Soup
wit a soda on the side"
-Young B & Webstar




  • 2 tablespoons EVOO
  • 1 tablespoon butter 
  • 1 cup carrots, peeled and sliced thin (about 2 carrots)
  • 1 cup celery, sliced thin (about 2 celery stalks)
  • 1 cup sweet Vidalia, peeled and diced small (about 1 medium onion)
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 3 teaspoon fresh rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon freshly ground pepper
  • 12 ounces shells (We love De Cecco Pasta)
  • 2 cups shredded cooked chicken (use store bought organic rotisserie chicken to save time)
  • 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice
  • salt, to taste


  1. To a large Dutch oven or stockpot, add the oil and warm over medium-high heat.
  2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir occasionally. 
  3. Add the garlic and sauté for another minute or two.
  4. Add the chicken broth, bay leaves, rosemary, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
  5. Add the shells and boil mixture for about 10 minutes, or until noodles are cooked through al dente. 
  6. Add the chicken, parsley, lemon juice, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Remove the bay leaves, and serve immediately... with a soda on the side.

    **Soup will keep in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Susanna Arntzz