• 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons herbs de Provence
  • 1 tablespoon hot sauce, of your choice
  • 2 tablespoons low-sodium soy sauce•
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken, cooked and shredded or chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup fresh parsley, chopped, plus more for garnish
  • 8 cups low-sodium chicken broth
  • 3 cups dry egg noodles
  • 2 green onions, chopped, for garnish


  1. In a large Dutch oven or a soup pot, heat the olive oil over medium-high heat.
  2. Add the onion, the celery, the carrots, the garlic, the red pepper flakes, and the herbs de Provence and stir them to combine.
  3. Cook the onion mixture until the onion softens slightly and becomes translucent, about 3-5 minutes.
  4. Add the hot sauce, the soy sauce, the salt, the pepper, the chicken, the dill, and the parsley, stirring the mixture to combine.
  5. Add the chicken broth and stir to combine.
  6. Add the noodles and bring the mixture to a boil.
  7. Lower the heat to a simmer and cook until everything is heated through and the vegetables are tender, about 15 minutes.
  8. Garnish with the extra parsley and the green onions and serve.

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