Classic Chicken Noodle Soup


Keeping with the theme of comfort food, this week I also made a gigantic batch of chicken noodle soup. I’ve actually read a few studies that suggest chicken noodle soup may contribute in helping people recover from sickness sooner, which is pretty amazing! Whether or not that is true, I think chicken noodle soup is the go-to for most people when they are under the weather and I am not exception! While it may be a little more work than opening a can of soup, the taste is amazing and worth all the work.

The biggest complaint I used to have about chicken noodle soup was the soggy noodles. Anytime I made it at home the broth would get starchy and the noodles would get soggy during the cooking process. I have found that keeping the soup and noodles completely separate until it is time to eat solves the problem. I cook the soup in one pot and the noodles in a separate pot. When it’s time to eat I scoop some noodles into my bowl and spoon the soup over them, such an easy way to ensure you don’t have limp overcooked noodles.



8 cups chicken broth

2 cups shredded chicken

1 small yellow onion, chopped

2 tablespoons garlic, minced

2 cups carrots, peeled and chopped

1 cup celery, chopped

½ tablespoon herbs de provence

8 ounces cooked egg noodles


In a large stock pot sauté garlic and onions together until fragrant. Mix in the diced carrots and celery, continue to sauté until all the vegetables are soft.

Pour in the chicken broth and add the shredded chicken and seasoning. Let this simmer on your stovetop for a few hours. I love to make this recipe around lunchtime and let it slowly simmer until dinner.


When you are ready to eat just spoon the soup over the noodles and enjoy!


Chicken Tortilla Soup – Freezer Cooking February


This was the first recipe I ever collected and I still love it! When I was in high school one of my friends mom’s made this recipe anytime we all gathered at her house to study. As we worked on our homework the kitchen would fill with the wonderful aroma of cumin, bell peppers and chicken as her mother cooked. It is such a wonderfully simple soup, but all the flavors work perfectly together. One note- it calls for half a cup of fresh salsa. As a Southern Californian I take salsa pretty seriously. Please don’t try to swap in the canned salsa that is shelf-stable, the results just won’t be the same!

To speed up this recipe, I defrost some of the shredded chicken I made earlier in the crockpot. By using precooked chicken the prep time for this soup is cut in half! I love to make this early in the day and let it simmer all day long. Top it with some sour cream and avocado for a full meal.


2 cups shredded chicken

8 cups chicken broth

1 green bell pepper, diced

1 red bell pepper, diced

2 tablespoons garlic, minced

1 yellow onion, diced

1 can of corn, drained

4 ounces mild green chiles

½ cup fresh salsa

1 tablespoon cumin


In a large pot saute the bell peppers, garlic and onion until soft. Add all other ingredients and simmer for at least an hour. Top with cheese, tortilla chips, sour cream, or avocado.