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Spinach Tiger Fit Chicken Noodle Soup

A quick and easy chicken soup that is still homemade.
Servings: 4


  • 1 onion diced
  • 2 sticks of celery diced
  • 3 carrots diced into coins
  • bunch parsley divided
  • few sprigs thyme
  • salt pepper
  • curly egg noodles about a handful per serving

Quick Homemade Chicken Broth

  • 2 chicken breasts (you can use dark meat. This is my quick low-fat method and I use the chicken left over for the soup and for other dishes such as chicken salad or chicken lettuce wraps.
  • 1 onion cut into 4's
  • 1 carrot cut in half
  • 1 celery cut in half
  • sprig of thyme
  • few sprigs of parsley


  • Assemble Soup using broth as explained below.
  • Put a little oil in soup pan, and add in celery, onion, carrots. Saute for 2-3 minutes. Add in broth, thyme, parsley. Add cooked noodles once carrots are soft.
  • Boil noodles separately and cook up to about 2 minutes before they are done.
  • Add al dente noodles to the pan. This way they absorb some of the broth for flavor.
  • Season with salt and pepper. Garnish with chopped parsley.

Homemade Chicken Broth

  • Put two chicken breasts in 2 quarts cold water, with one roughly chopped onion, carrot and celery stick.
  • Add in salt and pepper. Bring to boil Reduce to simmer and cook chicken until just done.
  • Skim off fat. Remove discard veggies.
  • Cool chicken and refrigerate. You only need to add one breast back in, unless you want a lot of chicken in your soup.
  • Add in 2 more quarts of water and proceed as above. At this point, if I have time, I will add the bones back into the pot and continue cooking, as they add flavor. If you need more chicken flavor add in chicken base at this time.
  • Ladle the broth through a mesh strainer to remove all veggies and any particles. Follow instructions above for chicken noodle soup.


My recommendation for Better than Bouillon is on my own and I'm not affiliated in any way with the company.