Chicken noodle soup just got easier

Chicken noodle soup just got easier

To celebrate #NationalNoodleDay we are reposting this classic recipe for chicken noodle soup!

For many soups, I have gotten used to the basic routine of dicing things, sauteing them in olive oil, adding some seasoning and broth then simmering until you serve it with a garnish.

So here's a way to cut out a step. Simply add broth to sliced, diced, and minced veggies and simmer slowly while you go take a walk in the neighborhood. The noodles cook separately.

It is a big help to make this if you have some leftover chicken breast from another meal. Make all of this and freeze some if you are cooking for fewer people.

Servings: 6 servings


  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups coarsely chopped or sliced mushrooms
  • 1/2 cup minced parsley
  • Leaves from four stems of marjoram and oregano if you have it in your garden — optional
  • 8 cups low sodium chicken broth
  • 8 ounces whole grain pasta, cooked separately
  • 2 cups leftover diced or shredded chicken breast
  • Salt and freshly ground pepper to taste
  • I add a little Tabasco also


  1. Add broth to all the vegetables. 
  2. Simmer while you take a walk or until the veggies are tender enough. 
  3. Add the pre-cooked noodles (I have heard it is best not to boil the soup to cook the noodles) and the chicken. 
  4. Heat through and serve.

Nutrition information (per serving)

  • Calories: 280
  • Total fat: 3.5 g
  • Saturated fat: 1 g
  • Cholesterol: 40 mg
  • Sodium: 470 mg
  • Total carbohydrate: 37 g
  • Dietary fiber: 5 g
  • Total sugars: 6 g
  • Protein: 25 g

(Includes 1/2 tsp added salt)