"Souper" Easy Chicken Noodle Soup

I am a huge fan of soups - they comfort you when you are sick, warm you up when you are cold and have a great flexiblity that can tailor to what you have in your kitchen. My mom used to make fabulous soups - making homemade broth and simmering it all day. In my chaotic life, I rarely have time to babysit a pot of soup all day - hence a quick and yummy soup that will comfort, warm and fill you up in about 1/2 hour.

"Souper" Easy Chicken Noodle Soup
1 tbsp. olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 stalks of celery
1 bay leaf
1/2 tsp. garlic powder
1 tbsp - Lawry's salt free seasoning or any kind of salt free seasoning mix
1/2 tsp. poultry seasoning
2-3 chicken breasts, thawed and cubed (you can also use 2c. leftover cooked chicken)
1/2 bag of regular egg noodles
8 cups of chicken broth or stock
4 cups water


In a large pot, heat olive oil and cook the onions, garlic, carrots, celery, all seasoning, and bay leaf for about 7 minutes or until tender. Add chicken stock and water and bring to a boil. Add diced chicken and simmer for 4 minutes.* Add noodles, boil for 2 minutes then put a lid on the pot and take it off of the heat. Allow to sit covered for 5 minutes and the soup should be done.

*If you prefer, you can lower the heat and cook the chicken breasts whole, in about 10 minutes. Then pull them from the pot, dice them and add them back in.

Just a side note - you can add a variety of other vegetables in the first step - green beans, zucchini, turnips or corn work well. You could also add a bag of frozen mixed veggies (ie - corn, green beans, carrots, peas).


Hope you enjoy my "Souper" Easy Chicken Noodle Soup. Soups are a great way to "sneak" veggies into kids. The flavorful broth gives the veggies a chicken flavor and they slide right down with the noodles. Another easy way to sneak more nutrients is to finely chop baby spinach and fresh parsley and put it in at the end of cooking. These "herbs" add flavor and nutrients!