Winner Winner Chicken Noodle Dinner

Tis the season for soups! And while April is brings lots of showers, I’ll be inside cozied up with my warm cup of deliciousness. As a busy mom, I’m always looking for quick healthy options for dinner. I’m also always looking for options that will please my picky eaters. This easy soup recipe is sure to be a kid favorite at the dinner table.

You can make a big batch for the whole family or just for one. I don’t know about you, but we had every bug known to man run through our house this winter – stomach flu, influenza, strep, sinus infections, etc., so this soup was a life saver.

To get started you’ll need:

  • Chicken stock
  • Noodles
  • Carrots
  • Celery
  • Onions
  • Garlic
  • Parsley
  • Boneless chicken breast
  • Salt / Pepper


*Get a large stock pot and put on medium to high heat on the stove.

*Add water. I usually do 1 – 1 1/2 cups per person.

*Add in Chicken Stock/Base. Dissolve 1 teaspoon per 8 oz of water. I use Better Than Bouillon organic reduced sodium chicken base. You can find it at Costco or many local grocers. I also add in a little bone broth to add additional nutrients. Bring to boil.

*Put (2) boneless chicken breast (I usually lightly season with an all-purpose seasoning or some cumin) in oven for 25 minutes at 350 degrees. If you’re feeling lazy or need to save time – grab a rotisserie chicken from the grocer and use this. It gives the soup additional flavor and it saves time.

*In a separate pan – add a teaspoon of olive oil (or butter) and sauté 1 cup of carrots, celery, garlic and onions. I like to cook these down until soft so it gives the vegetables a nice grilled taste to add to the soup.

*Once water is boiling – add in noodles. Follow instructions on package as to how long you need to boil. You can use traditional egg noodles or any you choose. My family has a gluten allergy so we use Earthly Choice Quinoa Pasta. A lot of gluten-free pastas fall apart while boiling and the noodles mold into one big glob. So, after a lot of trial and error with different brands – I’ve found this one cooks and tastes best. You can find in many local grocers.

*After about 5 minutes of the pasta cooking, add in sautéed vegetables and chicken and reduce heat to med/low. Let soup simmer for 10 minutes to let all the flavors combine.

*Before serving I add a little parsley to garnish and top off the flavor.

*Add salt / pepper to individual taste.

Easy, peasy!



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Holly Rust is a native Texan currently living in the great city of Chicago with her husband and two sons. Aside from chasing around two lunatic boys all day, she is a writer, author, and runs a global skin care business. Her blog was featured on The TODAY Show’s List of Funniest Parents on Facebook. You can find her work on HuffPo, Good Housekeeping, Town & Country, Scary Mommy, Dot Complicated, TODAY and many more. You can also find her essays published in several anthologies. Follow her random thoughts on Facebook and Instagram – but no judging.

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