Healthy at Home: Chicken Noodle Soup

09 July 2020

While we are in the midst of winter and trying to find ways to warm up and stay healthy at home, we thought it was the perfect opportunity to share a family favourite recipe as part of our #HealthyAtHome social media series.

There is nothing quite like a piping hot bowl of hearty soup to keep you warm on a winter’s evening. What is even better is that you can easily fill a soup with nutritious ingredients to support your immune system. We hope you enjoy this recipe and feel free to post a photo on social media and tag St John Ambulance SA if you make it!

For vegetarians and vegans, this recipe can easily be adapted by swapping chicken for beans, tofu or any other plant-based protein source. Chicken-flavoured stock that is suitable for vegetarians and vegans can be purchased at most supermarkets, so we recommend checking the ingredients to find one that suits your requirements.

Chicken Noodle Soup

Serves 6


1 tbsp extra virgin olive oil

1 x brown onion, diced

4 x cloves of garlic, finely chopped

2 x skinless chicken breast fillets, diced

4 x carrots, finely chopped

3 x celery stalks, finely chopped

3 x cups baby spinach

3L chicken stock/3L water + 4 heaped teaspoons of chicken-flavoured stock powder

3 x teaspoons dried mixed herbs

125g of your choice of noodles/pasta

Salt and pepper to taste


      1. Combine olive oil, onion and garlic in pot and sauté on medium heat until it is a light golden colour.

      2. Add chicken and sauté until golden brown.

      3. Add carrot and celery to pot, stirring occasionally until the vegetables start to soften slightly.

      4. Pour in chicken stock and dried mixed herbs and simmer on medium heat for 20 minutes.

      5. Add noodles to the soup and cook according to packet instructions.

      6. Just before serving, add baby spinach and salt and pepper, stirring to combine.

      7. Serve with toasted bread drizzled with olive oil.