Veggie Chicken Noodle Soup




I just came back from vacation in Colorado and had the pleasure of staying with my aunt and uncle for a week. I was grateful for several wonderful, quick and easy home cooked meals and took note of her style of cooking. It aligns with my philosophy of clean, whole eating, so I wanted to share her chicken noodle soup recipe that I made last night. It’s delicious, seasonally relevant, and takes under 30 minutes for prep and cook! Voila!

Veggie Chicken Noodle Soup (Prep time: 20 min, Cook time: 10 min)


  • Whole roasted, chicken (already cooked)
  • Veggies (whatever is seasonal – I used carrots, broccoli, zucchini, celery, and tomatoes)
  • Chicken broth, 48 oz.
  • Flavoring – ginger, onion, bay leaves, salt and pepper
  • Pasta


  1. Boil pasta and then drain and set aside
  2. Clean and wash veggies thoroughly, then chop
  3. Shred the chicken, feel free to set aside the drums and wings for another meal or a salad topping
  4. Sautee onions and add even parts chicken broth and water with a chunk of ginger and two bay leaves to the pot
  5. Add in veggies, hardest veggies like carrots and broccoli first, until they soften
  6. Prepare bowls of pasta with chicken on top, then add a few ladles of soup; salt and pepper to taste
  7. Take a moment to appreciate your food – the way is looks, smells, and where it comes from; Eat and enjoy!


  • Carb-free – don’t add pasta!
  • Vegan – substitute tofu for chicken and veggie broth for chicken broth; Andy and I make this version every other week and amp up the veggies!

Tips for Clean Eating:

  • Use lots of colors! It helps you aim for a variety of ingredients, and it’s also pretty.
  • Don’t overcook vegetables to retain the nutrients
  • Aim to have the end product not look too different from the beginning state (ie. you can see all the ingredients used and they haven’t been overcooked)
  • Wash items thoroughly! I just bought a fruit/veggie spray wash, and everything tastes fresher and less waxy. You can find this in the detergent or produce area of your local store.
  • Portion control – start with less then wait a few minutes partway through the meal so your stomach can catch up to your brain; if you’re still hungry, get more!

I’m always looking for simple and quick dinner recipes. Please message me here or email your recipes, and I’ll post them here for everyone to try! Happy eating :)


  • Christine Wang October 1, 2013 Reply

    Great idea to use a pre-cooked chicken Sherrie! I’ve been cooking mostly vegetarian meals for the last year or so and I like this blog a lot: The recipes are easy to make and feature seasonal veggies, and she’s from Austin!

  • sherrienguyen October 1, 2013 Reply

    Thanks Christine, omg I just glanced through the front page, and I loooove all the recipes! Vegetarian is so easy to do, yum!

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