I make a soup just about every week.  This is, by far, my favorite.  You may also make it in a slow-cooker.  Since my schedule is busy, there is not always time to make a dinner from scratch every night (I am amazed at people who make this happen!).  Soup makes it possible for me to get nutritious and delicious  -- right when I need it.  Oftentimes I'll even do a bone broth first with a roasted chicken carcass or stock bones - making this recipie an amazing medicine as well as super food.  See my recipe for bone broth also.


  • 2-3 quarts water or broth made previously, or organic store-bought stock
  • 1 Onion, chopped
  • 3 Carrots, chopped
  • 4 Ribs Celery, chopped
  • 2 – 3 tablespoons olive oil
  • 3 tablespoons fresh parsley
  • 1-2 TBS Better Than Bouillon Organic Chicken Base (less if you have made a bone broth first, none if you are using store-bought stock) (seen here
  • 1 package egg noodles (or noodles of your choice) 
  • 2 cooked chicken breasts shredded into bite sized pieces (you may purchase a cooked rotisserie chicken, or stew chicken in your bone broth and then shred) 
  • 2 cups chopped vegetables of your choice  - think cabbage, mushrooms, leeks, potatoes - I like to utilize whatever needs to be eaten in my fridge
  • 4 cloves fresh minced garlic
  • 1-2 teaspoons Bragg Liquid Aminos 
  • 1 – 2 tablespoons fresh lemon juice
  • Salt and pepper to taste


  • Add water, bone broth, or stock to large stock pot, along with chicken and turn on medium heat
  • In a large frying pan (avoid non-stick) , add oil and onion – sauté until caramelized. Deglaze with a small amount of Bragg Liquid Aminos.  Add this to stock pot.
  • Sauté carrots, celery, garlic and other vegetables – salt lightly, and cook until vegetables are only partially cooked (about 5 minutes) and deglaze with a small amount of Bragg Liquid Aminos.  Add contents to stock pot.   Sauté vegetable in series if you are using a smaller frying pan.
  • You may reserve some vegetables on the side to be added later, if you like those veggies crispier or they cook fast
  • Salt and lemon juice to taste
  • Bring the stock pot to a boil, then reduce and simmer until vegetables are done to your liking. 
  • Cook pasta separately and add to individual bowls (this avoids soggy noodles!)
  • Sprinkle fresh parsley on top