Chicken Noodle Soup

There’s something about chicken noodle soup that has healing qualities. Stew caught that cold that’s been going around. He came home from work, and I could tell he was not well. So, I cooked up some chicken noodle soup. It was exactly what he needed.

I usually buy chicken in bulk and then freeze it in meal size portions in ziplock bags. I’ll take it out the night before I plan to use it and leave it in the fridge. By the next night it’s defrosted perfectly. Of course, if you don’t plan that far ahead, you can always take it out a few hours early and place the bag into a bowl of water in the fridge. Place something heavy on top to keep the bag submerged.

Now, this recipe calls for 1 chicken breast in the crock pot, but I did two and shredded them both. I put one in a tupperware in the fridge for quesadillas the next night. The more I can do to make cooking easier, the better. You can even cook the chicken in the morning so they’re ready when you make the soup. While those cook, I cut the veggies. I saute them once the chicken is almost finished cooking.

Then I cook the pasta, strain it, and put it into a bowl to sit while the rest of the ingredients are cooking. I add a tbsp of olive oil and mix it up so the noodles don’t turn into one big block. I found that the soup turns to mush if I add the noodles in and let it sit overnight in the soup. If I know I’ll have leftovers, I keep the noodles in a separate container and add it to the soup as I serve it. But if there are enough people  to eat it all in one sitting, add the noodles in.

When the chicken is finished cooking, shred it with two forks into big chunks. Add the broth and chicken to the veggies and let it simmer so that all the flavors blend together. Ladle the soup (and noodles if they’re separate) into serving bowls and top with fresh parsley. The fresh herbs add a pop of color. Feel better! 

Chicken Noodle Soup-serves 4 to 6

1 chicken breast, cooked and shredded

2 tbsp olive oil

1/2 yellow onion, diced

4 celery stalks, diced

4 carrots, peeled diced

2 bay leaves

1 tsp dried thyme

1 clove garlic, minced

5 cups low sodium chicken broth

1 cup small pasta noodles (I used ditalini)



  1. Place one chicken breast into the slow cooker and add enough water to cover. Add 1 tsp salt, 1 tsp pepper corns, and 1 bay leaf. Cook on high for 2 hours. Once the chicken breast is fully cooked, remove from the slow cooker and shred using two forks. Set aside.
  2. Peel and dice 1/2 an onion and 4 carrots. Dice the celery and mince garlic clove.
  3. In a dutch oven or large pot, heat 1 tbsp olive oil on medium heat. Cook the onion until it is soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the celery and carrots. Sprinkle salt, pepper, and thyme. Cook for 10 minutes until vegetables are softened.
  4. Add 1 bay leaf, chicken broth, and shredded chicken. Simmer for about 20 minutes. Add salt and pepper to taste.
  5. In a separate pot, cook pasta according to package instructions. When pasta is al dente, drain and place in a bowl with 1 tbsp olive oil to keep the pasta from sticking together. I keep the pasta separate until I serve the soup. Otherwise, the noodles absorb the liquid and get too big.
  6. Ladle soup into bowls and add pasta. Garnish with some fresh parsley.

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