Chicken Noodle Soup

10 Feb

So, chicken noodle soup isn’t new to anyone, and it’s really pretty healthy no matter how you make it, assuming you don’t use a ton of butter or overload the noodles… so, here’s a recipe that I go to for comfort food on a winter day. It’s predictably delicious, as most homemade chicken noodle soup is. Enjoy.


– 1 lb boneless, skinless chicken breasts
– 64 oz (2 boxes) of chicken broth or stock
– 3 carrots, diced
– 1 onion, diced
– 3 stalks of celery, diced
– 2 tablespoons of parsley
– 4 oz “no yolks” medium noodles


1. Place all ingredients, except for noodles into a crockpot. Set on low or 6-8 hours.

2. Remove chicken breasts and shred them with 2 forks. Return them to crockpot.

3. 30 min before serving, add noodles and stir. Cover and cook for 30 min.

Enjoy. Easy breezy.

Editors note: I like to make mine in the crockpot, because I prefer shredded chicken, and this is the easiest way to get it. You could easily make this on the stove by just boiling all ingredients together and dicing the chicken up as well.

10 1 cup Servings= 115 Calories per cup


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