Classic Chicken Noodle Soup for The Soul

by Jennifer on January 14, 2011

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Oh my little picky eater has become an explorer of all things soup lately and I am happy to indulge. In fact, I should say ‘we’ are happy to indulge.

See my husband and I have become a soup-making duo this week and even though it makes for late nights, we would have it no other way.  The best part of it is our little bantering sessions that go on while we are in the kitchen. I think we should be on camera as I would think we would make a few people giggle or even belt out the occasional ‘Oh…Smackdown’ or ‘Psyche!’

So, back to my little soup monkey: out of the blue on Tuesday night, he said ‘I want chicken noodle soup’. So, I sauntered (yes, envision me sauntering) to the store before the big storm came for the soup supplies. I wanted to make the organic chicken purchase a bit more economical so I grabbed the whole organic chicken instead of breasts. I figured I could make a huge pot of soup and still have some meat for Panini or Quesadillas. Yum!

Classic Chicken Noodle Soup for The Soul
2 Tbsp. olive oil
1/2 large sweet onion, diced
1 cup carrots, diced into quarters
1 cup celery, diced
2 large cloves garlic, peeled and minced
8 cups low-sodium organic chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
2 bay leaves
3 cups cooked shredded organic chicken
3 cups egg noodles, cooked
salt and ground black pepper


1. In a large pot, heat olive oil over medium-heat and saute onions, carrots, celery and garlic for 8-10 minutes or until onions are translucent.

2. Add the broth, thyme, rosemary and bay leaves and bring to a boil. Stire well, reduce heat, and simmer for 45 minutes. Add in chicken, allow to simmer for 10 minutes and then begin the seasoning. Add a bit of salt and pepper, stir, taste. Repeats until just right.

3. Meanwhile, bring a pot of water to a boil and cook noodles according to package instructions but only until cooked.

4. Remove bay leaves from the soup, add noddles, stir and serve.

Cajun Chef Ryan January 14, 2011 at 10:16 am

The amazing aroma that this soup brings to the house when it is simmering is just candy to the nose. And of course the nutrition it gives the body and soul is it’s real coup de gras!
I bet the kids ate this up!

Bon appetit!

Maria January 14, 2011 at 10:19 am

Perfect for a cold winter day, like today:)

Shaina January 14, 2011 at 11:02 am

Still cravings soups, and yours looks delicious.

Fight the Fat Foodie January 14, 2011 at 1:30 pm

I love making soups and stews this time of year. Yours looks great!

marla January 15, 2011 at 9:09 pm

Wish we had this warming soup for dinner tonight 🙂 xo

lisa January 19, 2011 at 4:31 pm

this seems like a quick and easy soup recipe…..and looks delicious!

I just have one question/comment though….

If you are going through the trouble of getting an organic chicken, and cooking it just in order to get 3 cups to add into the soup – why wouldn’t you just make the chicken stock from scratch?
I sure hope you didn’t waste all the leftover bones/skin/scraps from that organic chicken – those make the best stock!

Jennifer January 19, 2011 at 5:08 pm

Oh no, 1) I make another meal of out the chicken and 2) I freeze the bones etc until I have a good amount to make a rich stock.

deeba February 10, 2011 at 8:20 pm

Soul warming happiness…what a great soup. I love it when picky eaters become explorers!

Miss @ Miss in the Kitchen February 10, 2011 at 8:49 pm

Wonderful soup and it has been cold enough for a warm hearty soup!

Jennifer February 10, 2011 at 9:13 pm

Hi Deeba and thank you so much for coming by. How have you been?

Lana @ Never Enough Thyme February 11, 2011 at 9:01 am

Chicken Noodle Soup = Comfort in a Bowl. Not much better than that!

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