Pope Fitness: Chicken Noodle Soup

Is there anything better than soup on a cold winter day? And Chicken Noodle is a classic favorite! But skip the canned stuff and whip up a pot on the stove – it’s not as hard as you might think! This recipe makes 6 servings.


  • 3 oz. dry macaroni pasta
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 6 cups low-sodium organic chicken broth
  • 1.5 lbs cooked shredded chicken breast (approximately 4.5 cups)
  • ¾ tsp sea salt
  • ¼ tsp ground white pepper


  1. Cook pasta according to package directions; drain and set aside.
  2. Heat oil in a large saucepan over medium-high heat.
  3. Add onion, carrots, and celery. Cook, stirring frequently, for 4-5 minutes or until onion is translucent.
  4. Add broth and bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
  5. Add chicken, salt, and pasta. Gently boil for 10 minutes.
  6. Evenly divide pasta between 6 serving bowls. Top evenly with soup and serve!

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