Chicken Noodle Soup

There is nothing more comforting on a cold day that a big bowl of warm chicken noodle soup.
My littles were feeling a little under the weather this week.
So I whipped up a big pot of this soup for dinner.
It is full of veggies and has enough chicken and pasta to fill you up.
Be sure to use a chicken broth that you are familiar with and know you like.
My favorite chicken broth comes salty enough that I don’t need to add any more salt to the broth.


  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 2 chicken breasts cut into squares
  • 1 tablespoon salt
  • 1 tablespoon thyme
  • 2 boxes chicken broth or 6-8 cups
  • ½ bag of egg noodles
  • Salt to taste


  1. Coat the bottom of a large pot with olive oil.
  2. Turn on medium heat and put the onions in and cook them until they start to look a little translucent.
  3. Add in the celery and carrots and cook stirring over medium heat until they are tender.
  4. Sprinkle the 1 tablespoon salt over your chicken breast.
  5. Take the chicken and add it to the pot, stirring occasionally until the chicken is white on the outside but not cooked through.
  6. Sprinkle your thyme on top
  7. Pour the chicken broth into the pot and add your pasta.
  8. Turn the heat up to high and bring to a boil.
  9. Cook until the pasta is cooked through and the meat should no longer be pink.
  10. Taste your soup very carefully so you don’t burn yourself.
  11. I usually will spoon some out and blow on it a bit and let it cool and then taste it to see if it needs more salt.
  12. If needed adjust the salt to your liking.