Homemade Chicken Noodle Soup

Chicken Noodle Soup! Another recipe from Healthy Cooking magazine. This was super easy because I had:

-cooked, shredded chicken in the freezer (leftover from when I made White Chicken Chili)

-chopped veggies waiting in the fridge (chopped ‘em up this weekend!)

When I got home, I simply tossed my chopped leeks, carrots, and celery in some EVOO and sautéed, then added mushrooms and garlic for a couple more minutes, before adding two cans of reduced-sodium chicken broth, thyme, salt, pepper, and a bay leaf. I also stirred in my cooked, shredded chicken, which I had thawed. After letting this mixture simmer for 15 minutes, I added in 2 cups of dry egg noodles and let it continue to simmer for around 8 minutes, until the noodles were cooked. The original soup recipe calls for quick-cooking barley, and when I opened my pantry I realized I did NOT have quick cooking barley, and wasn’t in the mood to wait 75 minutes for my barley to cook, so 8-minute egg noodles it was!



I loved mushrooms and leeks in my chicken noodle soup! On the side, the hub and I split a tuna sandwich with melted Swiss cheese on whole wheat bread. Next time I would have a heavier hand on the seasonings (and I definitely doctored it up a bit after tasting it!).


Tasty tasty!

My rating: 7.5/10.

And for the record, yes, I did have a soda on the side.


.Note Currently listening to: All I Want – A Day to Remember.

5 thoughts on “Homemade Chicken Noodle Soup

  1. Pingback: Farewell ol’ Jenny: Baked Rigatoni « Meg.Goes.Nom.Nom.

  2. Pingback: Chicken-Orzo Soup « Meg.Goes.Nom.Nom.

  3. Pingback: Rich Chicken Soup + Chicken Soup Recipe Round-Up « Meg.Goes.Nom.Nom.

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