Chicken Rainbow Noodle Soup!

This soup is perfect for a chilly snow day snuggled up by the fire or underneath a cozy, warm blanket watching Netflix! I love this soup because its the kind you want to keep going back to for more and more! And since this, like all my recipes, is created with delicious, nourishing ingredients in mind you don't have to feel guilty about it! This is an easy one, what takes the most time is chopping the vegetables! Make sure you give yourself at least an hour and a half of prep-time to chop before you let that soup simmer!

A little note about mindfulness...

I think you'll find handling the vibrant colors and fragrant aroma of the vegetables and spices while preparing this soup is actually the best part of the process. Being mindful while working with fresh foods, taking in their color, feel, taste and smell- the sound they make when chopped makes you feel more connected and present with your food. This soup is especially fun for practicing mindfulness because the ingredients are so colorful and vibrant its hard not to feel and express gratitude working with them. Mindfulness is one of the greatest forms of self-love and I think you'll find slowing down and enjoying the act of cooking here will be translated into love in every spoonful of this soup!

Chicken Rainbow Noodle Soup:


- (2) 32 oz Organic chicken bone broth (low sodium)

- 1.5 lb Organic, free-range chicken

- water, 4 quarts

- Extra virgin olive oil (1 tbsp)

- Rainbow noodles, Click here for a gluten-free version


- Colorful soup carrots, 4-5 medium-sized

- Onion, white, 1 medium-sized

- White button mushrooms, 1 package

- Bell peppers, 2 medium-sized (red, yellow, or orange)

- Green onion (5 chopped)

Herbs (fresh preferred, dry is okay):

- Sage (1-2 tsp)

- Thyme (1-2 tsp)

- Rosemary (2-4 tsp)

- Bay leaves (4)

- Salt to taste

- Pepper to taste


  1. Wash all vegetables. Peel and carrots, onion, mushrooms, and peppers into bite-sized pieces.

  2. Heat olive oil in a Dutch oven or large soup pot over medium heat. Add carrots first, let cook for 5-10 minutes, add chopped onion next, followed by sliced mushrooms, and chopped bell peppers.

  3. Let vegetables cook down while simmering in olive oil, covered with lid for about 5 minutes, stirring occasionally.

  4. Add both packages of chicken broth stock and 4 quarts of water to the vegetables. Add spices and bay leaves, stir, let simmer on medium heat with lid on pot.

  5. While vegetables and spices are mingling in the broth, prepare the organic, free-range chicken. Remove chicken from package, wash under cold water and place in a pot of boiling water. Let chicken boil in water until it turns white and let cook for another 10-15 minutes. After the chicken has cooked throughout, remove from boiling water and shred using 2 forks on a cutting board.

  6. Add shredded chicken to soup pot and let simmer in broth together with vegetables and spices.

  7. Let the soup cook on stovetop on medium heat for about 45 minutes to an hour.

  8. After the soup has simmered for allotted time, about 10 minutes before you're ready to serve, add rainbow noodles. Let the noodles cook in the soup, stirring occasionally.

  9. NOTE: you will find after some time that the noodles absorb most of the broth. When this happens, add more water to the noodle/vegetable soup and stir. This won't compromise flavor and give you more of the chicken broth back.

  10. Enjoy! I dressed mine up with some fresh grated parmesan cheese, hot sauce, and a slice of garlic bread!

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