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Hearty Homemade Chicken Noodle Soup


  • 1 tablespoon olive oil 
  • 1 onion, finely chopped 
  • 2 carrots, sliced 
  • 2 celery stalks, sliced 
  • 3 cloves garlic, minced 
  • 1-pound boneless, skinless chicken breasts, diced 
  • 8 cups low-sodium chicken broth 
  • 1 cup whole grain pasta or quinoa 
  • 2 teaspoons fresh The Villages Grown Thyme, minced 
  • 2 teaspoons fresh The Villages Grown Dill, minced 
  • 1 teaspoon dried rosemary 
  • Salt and pepper to taste 
  • 2 cups spinach or kale, chopped 
  • Juice of 1/2 lemon 
  • Fresh The Villages Grown Parsley, chopped (for garnish) 


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables are softened. 
  2. Add the diced chicken to the pot and cook until the chicken is browned on all sides. 
  3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and add fresh thyme, dried rosemary, salt and pepper.  Adjust the seasoning to taste. 
  4. Add the whole grain pasta or quinoa to the pot and cook according to the package instructions until they are tender. 
  5. Stir in the chopped spinach or kale and let it wilt into the soup. 
  6. Add dill and squeeze the juice of ½ lemon into the soup for a refreshing kick. 
  7. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld together. 
  8. Taste the soup and adjust the seasonings as needed. 
  9. Serve the chicken soup hot, garnished with fresh parsley.