Homemade Chicken Noodle Soup with Palmini Noodles

There's nothing quite like homemade chicken noodle soup when you're feeling under the weather!

When Jerry wasn't feeling well, Brenda made a big pot of chicken noodle soup using Palmini lasagna noodles instead of traditional wheat pasta. The result was so delicious that we knew we had to share it.

This hearty, comforting soup is packed with tender shredded chicken, fresh vegetables, flavorful bone broth, and grain-free noodles.

https://youtu.be/gz2Heo_iLl0

Soup simmering time: 1 hour Yield: Approximately 8 servings Chicken baking time: 30 minutes

Ingredients

Chicken

• 1 lb chicken breast

• 1 lb chicken thighs

• Salt, to taste

• Black pepper, to taste

• Onion powder, to taste

• Garlic powder, to taste

Soup

• 2 Tbsp olive oil

• 6 carrots, chopped (approximately 2 cups)

• 2 cups chopped celery

• 1 whole yellow onion, chopped (approximately 2 cups)

• 8 cloves garlic, minced

• 2 quarts (8 cups) organic chicken bone broth

• 4 bay leaves

• 1 tsp oregano

• 1 tsp thyme

• 1 tsp parsley

• 1 tsp onion powder

• 1 tsp garlic powder

• Salt and black pepper, to taste

• 1 bag Palmini Lasagna Noodles, cut into small strips

Instructions

Prepare the Chicken

1. Preheat oven to 350°F.

2. Season the chicken breasts and thighs with salt, black pepper, onion powder, and garlic powder.

3. Place the chicken in a baking dish and bake for approximately 30 minutes, or until the internal temperature reaches 165°F.

4. Remove from the oven and shred the chicken using two forks. Set aside.

Make the Soup

1. Heat the olive oil in a large soup pot over medium heat.

2. Add the chopped onions, carrots, and celery. Sauté until the vegetables begin to soften.

3. Add the minced garlic and cook briefly until fragrant.

4. Pour in the chicken bone broth.

5. Add the shredded chicken, bay leaves, oregano, thyme, parsley, onion powder, garlic powder, salt, and black pepper.

6. Cut the Palmini lasagna noodles into small, soup-friendly strips and add them to the pot.

7. Bring the soup to a gentle simmer. Cover loosely and simmer for 1 hour, stirring occasionally.

8. Remove the bay leaves before serving.

9. Taste and adjust the salt and pepper as needed.

Serve warm and enjoy!

HLC Kitchen Tips

The noodle swap: Palmini lasagna noodles are made from hearts of palm. Cutting them into shorter strips makes them a great wheat-free, grain-free alternative to traditional soup noodles.

For extra flavor: Baking and seasoning the chicken before shredding it adds flavor to the finished soup.

Leftovers: Refrigerate leftovers promptly in covered containers and use within 3–4 days, or freeze for longer storage.

This is comfort food the HLC way—familiar, satisfying, and made without traditional wheat noodles.