• 2 tbsp unsalted butter
  • 1 garlic clove or powder equvalent
  • 1/2 cup of sliced onions
  • 1/2 cup of diced orange bell peppers (or any color you have on hand)
  • 1/2 cup diced celery or celery seed equvalent
  • 1/2 cup of diced carrots (canned is prefered)
  • 1/2 cup of peeled. diced and steamed zucchini (I like yellow)
  • 1/2 cup of Haricots Verts (trimmed, very thin string beans)
  • 1/2 cup of diced, steamed (5-10 mins), purple peeled potatoes
  • 1/2 cup of diced, steamed (5-10 mins), red peeled potatoes
  • 1/4 cup of frozen corn or fresh corn sliced off the cob
  • 1/4 cup of frozen baby peas
  • 1/2 pound of COOKED shredded chicken
  • 1 qt of UNSALTED chicken broth
  • 8 oz cup of HerbOx brand unsalted chicken broth
  • 1/8 tsp of ground cumin
  • 1/8 teaspoon of oregano
  • 1/8 tsp of ground basil
  • 1/8 tsp of ground thyme
  • 1/4 tsp (or less) of ground crushed red pepper
  • 1-to1.5 cups of uncooked egg nodles
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1/2 tsp of white pepper
  • 2 Bay Leaves


  • STEP 1
    Melt butter and saute onions and garlic until onions become soft.
  • STEP 2
    Add celery, carrots, potatoes, cooked chicken zucchini, Give it a good 15 second stir.
  • STEP 3
    Add 1 qt of chicken broth, all the remaining vegetable, egg noodles and bay leaves.
  • STEP 4
    Add all remaining spices and stir thoroughly..
  • STEP 5
    Bring pot to a boil and then reduce heat, cover and simmer for 20 minutes.
  • STEP 6
    Remove Bay Leaves.
  • STEP 7
    Taste for salt or any other spice you'd like.
  • STEP 8
    Serve hot (re-heat if necessary), adding HerbOx chicken broth if soup is too thick. Or you can just use water.

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