Chicken Noodle Soup

Steaming soup with crunchy crackers

Steaming soup with crunchy crackers

Thanksgiving is over and the winter holidays are in full swing! As we all know so well, with the holidays come cookies, cakes, and Christmassy cocktails.  In between the dinner parties and bring-your-own-wine get togethers, it’s important to try and stay on track with eating healthy, nutritious food.  Otherwise, things can go haywire – fast!

One of my go-to magazines for day to day cooking is Cooking Light.  They have a TON of easy recipes for weeknights, sweet treats, and even comfort food like macaroni and cheese in every issue.  In fact, I actually subscribed to it and get so excited when it comes in the mail – total old school style.  In their November issue, they had this delicious, easy chicken noodle soup and I had to try it.

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No crockpot required, no fancy chicken broth made with a whole chicken.  In fact, if you want (like I did!) you can just buy a rotisserie chicken, shred it, and throw it into the soup.  Easy peasy lemon squeasy!  This recipe makes a giant batch, and if in doubt, add extra chicken broth because you’ll want it to keep the soup moist in the fridge.

Bright, nutritious veggies!

Bright, nutritious veggies!

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Add some saltines and top with extra pepper for a kick.  Save some in the freezer for when you inevitably have a sick-day this winter!  I’m proud to say I finally tackled this homemade classic and it’s on our rotation during the cold winter months!

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Chicken Noodle Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
If you're in need of some serious comfort food, try this easy homemade chicken noodle soup.
  • 1½ tbsp. olive oil
  • 1 cup chopped yellow onion
  • 1½ cups peeled and sliced carrots
  • ⅔ cup sliced celery
  • 2 cups water
  • 4 cups low sodium chicken stock
  • 3 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 6 oz. whole grain pasta (like rotini)
  • 12 oz. shredded rotisserie chicken
  • 1 tsp. salt
  • ½ tsp. pepper
  1. Chop your carrots, celery, and onion.
  2. Heat a large soup pot over medium-high heat. When hot, add olive oil and swirl to coat the pan.
  3. Add onions, carrots, and celery, sautéing until fragrant and soft - about 5 minutes.
  4. Add water and chicken stock to pot and bring to a boil.
  5. Add thyme, rosemary, and uncooked pasta. Reduce heat and cook until pasta is finished - about 8 minutes.
  6. Add chicken, salt, and pepper.
  7. Enjoy!
Nutrition Information
Serving size: ⅙ recipe Calories: 273 Fat: 8.1 g Saturated fat: 1.2 g Unsaturated fat: 5.2 g Carbohydrates: 26 g Sodium: 618 mg Fiber: 4 g Protein: 25 g Cholesterol: 58 mg


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