October 30, 2019

The Easiest Chicken Noodle Soup.

I made this soup on Saturday and I wasn't expecting it to be good...that's going to sell you on it, right?

I had half a carton of bone broth to use up and I knew I had chicken in the freezer and it was chilly and rainy...so, soup it was. I won't say it's one of those 30 minutes or less soups or all-day simmer soups. It can be pretty much whatever you want it to be.

I used farfalle noodles because I had them. Half a package from Trader Joe's. You could use egg noodles or whatever you have on hand. I would put less in, versus more, because you can always add more noodles later and they do really soak up the broth.

And, a quick aside my mom might appreciate: my school had a dish similar to this called "chicken and bows". I never ate it but my brother loved it. A lot. And then, one day, he slipped in the cafeteria on a spilled pile of chicken and bows and had to go home early. I don't remember if he was actually injured. I remember he felt like his favorite cafeteria food had let him down. And my mom was mad because the school nurse wasn't very good at her job: my mom picked my brother up from school and he was still covered in sticky chicken and bow sauce.

Maybe that's why I never use these noodles for anything.

Unfortunately, I can't promise that these measurements are absolutely exact. This is just a good estimate of what I used because I wasn't planning on sharing it initially. But, I mean, it's chicken soup. Just put it together, right?

The difference with this chicken soup, compared to other soups I've made, is the bone broth. I have no idea why I haven't used it before! Probably because I thought it was expensive? And maybe some brands are and I can't be bothered to try making my own (though it's probably not *that* hard).
This Walmart brand costs only 40 cents more than a carton of regular chicken stock. Totally worth it.

The Easiest Chicken Noodle Soup

1 pound chicken, cut into small chunks
2 cups chopped carrots
2 cups chopped celery, including the leaves
2 boxes chicken bone broth (32 oz. each)
1 1/2 tsp. thyme
1 tsp. minced garlic (from the spice cupboard, not fresh)
1 tsp. onion powder
1 tsp. ground black pepper
1 tsp. sea salt

In a stockpot, brown the chicken in a tablespoon of olive oil and add the seasonings: thyme, garlic, onion powder, pepper, and salt.

Add the carrots and celery (you could do onion too). Stir.

Add in the bone broth and cover, simmering on low, low heat for at least 30 minutes, but I did it for an hour (my plan was 30 minutes and then I got distracted).

Bring back to a boil and add the noodles, cooking for the time instructed on the package.

I made grilled cheese to go with it. Wells refused to eat the soup at all, and wouldn't eat the grilled cheese either. Jett took that from the highchair tray after I left it there during bath time.


  1. I wish I liked soups. The most I can muster is chili and stew. Never liked the others.

  2. chicken noodle soup is one of my faves to eat on a cold, rainy day (like today).


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