Lunchbox Chicken Noodle Soup
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons olive oil (can use half butter if you would like)
  • 1 32 ounce box of low sodium chicken broth
  • 4 cups of water
  • 3 tablespoons of chicken base (I use Better Than Broth and you can use this to taste)
  • 2 cups cooked chicken - cut into small cubes (1/4" is what I did)
  • 6 oz. short vermicelli noodles (you can use more or less depending on your preferences, however if you add more you may need to add additional liquid.)
  • 1 teaspoon dried parsley flakes
  • salt and pepper to taste
  1. Chop celery and carrots into a small dice about ¼ inch. Saute in olive oil in a soup pot for several minutes until tender. Add remaining ingredients through chicken and simmer for 20 minutes. Turn heat up and bring to a gentle boil. Add noodles and cook until tender. Turn soup back down to a simmer and add parsley flakes. Simmer for 5-10 minutes more and serve.
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