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I love classic chicken noodle soup, but I always end up feeling like it’s not a complete meal, like I need some more veggies or a sandwich or something. The thing I love about this soup is that, with the addition of parsnips and spinach, it does feel like a full, balanced meal. Enjoy the leftovers for lunch all week!

Paleo: Omit noodles or use Paleo alternative of your choice.

Gluten-free: Use gluten-free noodles of your choice instead of egg noodles. 

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 2 Tbsp olive oil

  • 1 c chopped onion

  • 4 medium carrots, diagonally sliced

  • 3 small-medium parsnips, diagonally sliced

  • 3 garlic cloves, crushed

  • 7 c unsalted chicken stock

  • 2 tsp dried thyme

  • 2 bay leaves

  • 4-5 (6-oz) bone-in chicken thighs, skinned

  • 4 oz medium egg noodles

  • 4 c baby spinach

  • ¾ tsp salt

  • ½ tsp freshly ground black pepper


  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, parsnip, and garlic to pan; sauté 5 minutes. Add stock, thyme, bay leaves, and chicken.
  2. Bring to a boil. Reduce heat; simmer 20-30 minutes or until chicken is done.
  3. Remove chicken and vegetables from pan; let chicken stand 10 minutes. Shred the chicken. Discard bay leaves. Increase heat to medium-high. Stir in the noodles; cook 6 minutes or until done. Return chicken and vegetables to pan; stir in spinach and salt and pepper, to taste.
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