Healthy Chicken Noodle Soup


Use chicken on the bone to give this classic recipe
an extra dose of protein & minerals





Making the soup:

  • 1 SVO Farmer Focus Whole Young Chicken, or 8-Piece Cut Up Chicken

  • 10 cups cold water

  • 1 small onion, halved

  • 2 small pieces of celery with leaves

  • 2 bay leaves

  • 6 peppercorns

  • 1 teaspoon salt or to taste

Add the vegetables:

  • 1 cup carrots, sliced

  • 2 onions, quartered and sliced

  • 1 cup celery, sliced

  • 1 cup baby bok choy, pieces

  • 2 oz. baby spinach leaves

  • 8 oz. thin egg noodles, cooked

  • 2 tablespoons flat-leaf parsley, chopped

  • 2 tablespoons dill, chopped

  • Cracked pepper


  • Rinse chicken parts and put in a large stockpot; add water, onion, celery leaves, bay leaves and peppercorns. Bring to a boil over medium-high heat, reduce heat to medium and simmer for 1 hour; skimming the impurities from the surface as needed.

  • Remove chicken and vegetables from the soup, discard the vegetables and let the chicken cool a bit; remove the skin, take the meat off the bones and shred it. Discard the skin and bones.

  • Season the soup with salt, add the carrots, onions, celery, cook until the vegetables are tender, about 30 minutes. Add the shredded chicken, bok choy and spinach leaves, cook for 5 minutes.

  • Put the noodles in the bowls, ladle the soup on top and sprinkle with parsley. dill and cracked pepper.