Good-for-you Chicken Noodle Soup

Rich chicken bone broth, ginger, garlic, cayenne and lemon juice boost your immune system in this quick, nourishing chicken noodle soup.

Cybele’s Free-to-Eat rotini made with green lentils, cauliflower and parsnips keeps this chicken soup gluten-free.

Prep Time
20 min
40 min


  • 2 cups (5 oz) Cybele’s Free-to-Eat Superfood Veggie Pasta in Superfood White (p. 46)

  • 5 cups The Osso Good Co. Chicken Bone Broth, fully defrosted (p. 44) 

  • 1 8-oz boneless, skinless chicken breast 

  • 2 large carrots, thinly sliced    

  • 2 tbsp Bragg Organic Coconut Liquid Aminos Seasoning (p. 41) 

  • 1 lemongrass stalk, split lengthwise    

  • 1 tbsp finely grated fresh ginger 

  • 3 cloves garlic, finely chopped 

  • 1½ tsp ground turmeric    

  • ¼ tsp sea salt 

  • Pinch ground cayenne pepper 

  • 1½ cups 1-inch broccoli florets  

  • 2 tbsp fresh lemon juice    

  • 1 green onion, thinly sliced   


1. Bring a small saucepan of water to a boil. Add pasta, reduce heat to medium and simmer gently until al dente, about 6 minutes. Drain and rinse with warm water. Divide among 4 soup bowls and set aside.

2. Meanwhile, to a medium saucepan, add broth, 1 cup water, chicken, carrots, coconut aminos, lemongrass, ginger, garlic, turmeric, salt and cayenne. Cover and bring to a simmer on medium-high. Reduce heat to low and simmer gently for 5 minutes. Add broccoli and simmer, covered, until chicken is just cooked through, about 5 minutes. Discard lemongrass.

3. Transfer chicken to a cutting board and chop or shred into bite-size pieces; return to soup. Add lemon juice and green onions. Ladle soup into bowls over rotini.

Nutrition Information

  • Serving Size 2 cups
  • Calories 285
  • Carbohydrate Content 31 g
  • Cholesterol Content 4 mg
  • Fat Content 2 g
  • Fiber Content 7 g
  • Protein Content 35 g
  • Saturated Fat Content 0 g
  • Sodium Content 464 mg
  • Sugar Content 6.5 g