There’s nothing like homemade chicken noodle soup to warm you up from the inside out.  Shredded chicken, egg noodles, onions, carrots, and celery.

Prep Time: 20 mins


  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups water
  • 5 packets of Collagen Bone Broth
  • 2 cups shredded chicken
  • 2 cups wide egg noodles
  • 2 tbsp fresh parsley leaves, chopped


  • Add olive oil to a large pot over medium heat.
  • Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften (about 5 minutes).
  • Stir in the garlic. Cook while stirring the garlic around the pan for about 1 minute.
  • Pour in the water, and bring to a boil. Stir the noodles into the soup, and cook until done (about 6 to 10 minutes).
  • Turn down the heat to a simmer. Add the Collagen Bone Broth packets, and stir. Taste the soup, and then adjust the seasoning with salt and pepper.
  • Slide the chicken back into the pot, and then taste the soup once more for seasoning. Adjust with more salt and pepper as needed. Stir in the parsley, and serve.

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