chicken noodle soup

Quick Chicken Soup with Spelt Noodles

Not much can beat the comfort of a pot of chicken soup that has been simmering all day, but most often you don’t have the time to wait for one. This dish provides the from-scratch taste in much less time; not to mention the added health benefits of spelt, an ancient whole grain common in Europe.

Using Eden Organic® Spelt Ribbons in this soup provides a mild,  sweet nutty flavor and offers a healthier option, over the traditional egg noodle, that is higher in protein than wheat and packed full of fiber.

Serve by itself or with a side of parsnip chips.


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  • 1. Heat 2 Tbs oil in large stockpot over moderate heat. Season chicken breasts with salt and pepper and saute until golden on all sides; about 3-4 minutes per side. Remove from pot and set aside.
  • 2. Add remaining 1 Tbs oil to same pot. Add onion, celery, carrot, parsnip, thyme, bay leaves, salt, and pepper. Saute until vegetables start to soften and onions are translucent; about 10 minutes. Add garlic and saute 1 minute more.
  • 3. Add stock and reserved chicken (and juices) to pot. Bring to boil, reduce heat to medium-low and simmer for one hour; skimming foam, when needed. Remove chicken, dice and return to pot.
  • 4. During the last 10 minutes of cooking, boil noodles in a separate pot of salted water until tender. Drain and add to stockpot with soup. Check seasoning, add salt and pepper if needed. Serve, sprinkling with chopped green onions.