Thursday, October 8, 2009

Chicken Noodle Soup

I didn't always like soup. I didn't particularly hate soup. It just wasn't a favorite. As a kid, when I saw mom and dad getting the big soup pot out, I usually rolled my eyes and groaned. Knowing that it was going to be chicken noodle soup and that we were going to eat it for a least.

Years later, when my husband and I were first living together, I was sick. Had a pretty bad cold or the flu (I can't remember which). I left work early and called him at work to let him know I was home already.

When he came home from work, he lugged a bunch of grocery bags up to our second floor apartment. Can you guess what he had planned? Yep, you got it! He was making me chicken noodle soup! It was such a sweet gesture and I couldn't dare do the groaning and eye rolling! I just smiled as sweet as I could and thought to myself that I'd have to eat it. I couldn't hurt his feelings, I'd eat the soup.

Imagine my surprise when I actually liked it! I really, really liked it! My tastes have changed so much since I was a kid. So many foods that I hated as a child are now foods that I really enjoy.

I can never get my chicken noodle soup to turn out quite the way he makes it, but the one I make is pretty good too!

Here's the recipe I use:

Chicken Noodle Soup


  • 1 lb. boneless, skinless chicken breast, diced
  • olive oil
  • 2 cups celery, chopped
  • 2 cups carrots, choppped
  • 1 cup onion, chopped
  • 2 tsp. garlic, minced
  • 3-4 cans (14.5 oz. each) chicken broth or stock (fat free, low sodium)
  • 1/2 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 2 bay leaves (3 if they are small)
  • 1/2 - 1 lb. dry egg noodles

  • In your favorite soup pot or dutch oven, saute chicken in hot oil until about 1/2 browned.
  • Add garlic and vegetables and saute until onions are just about turning translucent (not browned, just to the point of slightly soft).
  • Add broth and spices and bring to boil.
  • Cover and reduce heat. Simmer for 20-30 mintues.
  • Turn heat to medium and add egg noodles and cook until noodles are tender.

This recipe has been adapted from a recipe I received years ago in an email file of several crock pot recipes that were Weight Watcher's friendly. I've made a few changes, one being that I don't use the crock pot for this recipe. To me, chicken soup is one recipe that shouldn't be crock potted. I don't know why, maybe because it's such a traditional meal and should be cooked the good ol' old fashioned way!

I'll be sharing this recipe with the October Fest Carnival of Super Foods at Kitchen Stewardship. The theme this week is broth/stock recipes. Be sure to check it out!

Check out Food on Fridays with Ann, too!


  1. I think everyone should have a GREART!!! chicken noodle soup recipe. THANKS!!! Geri

  2. Simple and yummy! Perfect! Now you get to think about making real chicken stock, and then you'll have shredded chicken (with sooo much more flavor than boneless chicken breast, for a soup at least) to use in this. ;)

    Thank you for joining the first October Fest Carnival of Super Foods! Next week’s theme is Super Foods (which include basic things like garlic, onions, and apples). Hope to see you back!