Chicken Noodle Soup

Well, it’s officially soup weather. I am a cold-natured person and really struggle with winter temperatures. I am a fall girl through and through. Alas, one of my favorite things about this time of year is soups. None to me is easier or more homey than the traditional chicken noodle.


  • 5 carrots
  • 6 ribs celery
  • 1 small onion
  • drizzle of olive oil
  • salt and pepper
  • 2-3 chicken breasts depending on size
  • 1tsp garlic powder
  • 1tsp thyme
  • 32oz chicken stock
  • 12oz bag reames frozen egg noodles


First I start by heating about 1tsp olive oil and 1tsp butter over medium heat in a large pot. Then chop carrots, celery, and onion and cook, stirring frequently until veggies are tender. I like to start with the carrots because they take longer to cook.


Set veggies aside when tender, after cooking for about 8 minutes or so. In the same pot, dice chicken into small 1 inch cubes and season with salt and pepper. Cook chicken thoroughly and set aside.


To the chicken and vegetables, add garlic powder, thyme, chicken stock, and egg noodles. I prefer Reames brand because they make the soup so thick without using any canned cream-of-crap. You can find this brand in the grocery store next to the frozen rolls and pastas.


You can cook the soup on a stovetop or in a crock pot. If you choose the stove top, heat all ingredients as above, stirring frequently, for about 20-25 minutes. Allow to simmer but avoid a hard boil. If you choose to heat in the crock pot, heat on low setting for 3-4 hours or until warm. Allow soup to become thick and hearty. As the egg noodles cook, the liquid is absorbed and your soup becomes a creamy masterpiece.


This soup keeps well, but does thicken as it cooks. If the soup gets too thick just add in a little more stock when heating.


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