Dinner | Easy | Healthy | Lunch | Soup

Chicken Noodle Soup

April 23, 2017

This is a personal size of chicken noodle soup. I made this up last week because I was feeling under the weather and was wanting something that was delicious but easy on my tummy. I didn’t want to make a giant pot of soup, so I cut this recipe in half. I also didn’t want my soup to be super brothy with a miniscule amount of veggies or noodles. I wanted each bite to be full of nutritious veggies. This soup is jam packed and cooking the noodles in the broth thickens it ever so slightly, and makes it that much more delicious. This soup is perfect for those days you aren’t feeling well. It is so easy and quick that you can even make it while you are sick if you don’t have some loved one to make you some soup. Now that I have this soup under my belt I am armed and dangerous so take that flu!

 Like any delicious soup, this one goes great with buns or crackers. See below for some recipes that would go great with this soup:

Chicken Noodle Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A delicious and easy soup that is quick for when you are feeling under the weather, or just have a hankering for this classic!

Course: Main Course, Soup
Servings: 2
  • 1 tbsp butter
  • 1 carrot diced
  • 1 celery diced
  • 1/2 onion diced
  • 4 cups chicken stock
  • 1/2-1 cup turkey breast diced or shredded chicken breast
  • 1 1/2- 2 cups egg noodles
  • 1/4 tsp dried basil
  • 1/4 tsp dry oregano
  • 1/4 tsp dried parsley
  • salt and pepper to taste
  • 1/4 tsp  garlic powder
  1. In a large pot melt butter over medium heat. Add the celery, carrots and onion. Cook for a couple minutes until the onion softens. It should take about 5 minutes.
  2. Add the chicken stock, spices and turkey breast. Simmer the soup until the carrots are cooked through. At this point add the egg noodles and cook for a couple minutes until cooked through.
  3. ENJOY.



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