Hearty Chicken Noodle Soup

Recipe for hearty and healthy chicken noodle soup!

Hello, hello, hello! Kyle here. A.k.a: Chief of Food Consumption and Secretary of Stealing Sample Bites. 

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It’s been a while since I posted something for you all to take a look at. I’m really happy that you all seem to have liked my previous guest post on a Guy’s Opinion on Body Dysmorphia and What I Find Attractive in a Girl.

This one isn’t about something similar at all, but vastly important nonetheless! This post is about my hearty chicken noodle soup!

Before I go on, let me just say thank you to my wonderful, beautiful girlfriend, Christine (He’s totally trying to earn brownie points here. I’m on to you.- Christine), for letting me submit another guest post!

I’m still new to blogging, although one blog post more experienced since last time, so keep that in mind as I just go for it.

Now, on to the soup! This is a recipe that I have been making a lot (probably once a week) up at Santa Barbara. It’s tasty, makes 4 big man servings (or 6 normal sized bowls), and it’s easy to make and store! Perfect college food, eh?

The story behind this soup begins with my younger brother’s Eagle Scout Court of Honor, or, more specifically, the dinner at said event. Basically Christine and I were left with several pounds of leftover pulled chicken. This sweet-savory chicken was originally intended for sandwiches, and both Christine and I originally planned to use it for just that. However, eating it in sandwich form for a few weeks straight didn’t seem too appetizing, so the plan quickly changed when Christine suggested that I try to make some chicken noodle soup for dinner one night.

We discovered two things that night: an amazing, easy to make chicken noodle soup recipe and a great use for all of our frozen, pulled chicken! I have been making and tweaking the soup ever since, and now I am going to share the recipe with all of you!

Recipe for a chunky, hearty, and healthy chicken noodle soup!Note: Christine and I quickly learned that putting chicken noodle soup in a bread bowl is NOT the same as a chowder. It was necessary to speed-take pictures/stuff it in our mouths because that malevolent bread kept on soaking up all the liquid. You have been warned.

This hearty chicken noodle soup is wonderfully filling and has a well-blended chicken and vegetable taste, along with great textures and colors! It truly has a great combination of flavors which mesh and work together really well. The onions and celery really help to create the vegetable portion of the flavor, which balances out the stronger chicken flavor. The carrots give each bite the perfect amount of crunch. And if you make it with a saucy chicken, like Christine and I did originally, it is especially tasty.

Recipe for chunky, hearty, and healthy chicken noodle soup!Additionally, it’s an extremely flexible recipe. I have prepared it with several slight variations in attempt to make it more or less chunky, salty, and sweet and each time it has come out slightly different but delicious nonetheless!

A chunky, hearty, and healthy chicken noodle soup recipe!

 So, without further ado, here’s the recipe! 

5.0 from 1 reviews
Hearty Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
This classic soup is wonderfully hearty and simple to make!
Author:
Serves: 6
Ingredients
  • 8 oz spaghetti pasta noodles
  • 1 tbsp butter
  • 1 lb raw chicken, cubed
  • 1 cup diced onions
  • 1 cup diced celery
  • 4 14.5 oz cans of chicken broth
  • 1 14.5 oz can of vegetable broth (optional)
  • 1½ cups thinly sliced carrots
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Garlic salt and pepper to taste
Instructions
  1. Cook noodles until al dente. Set aside.
  2. Melt butter in large pot. Add in chicken and cook fully, seasoning lightly with salt and pepper. Remove and place on a separate plate.
  3. Add onions and celery to pot and cook until soft, 5-8 minutes.
  4. Add in broth, cooked chicken, noodles, and carrots. Turn up temperature and stir.
  5. Season with dried basil, dried oregano, and garlic salt and pepper to taste.
  6. Bring to boil, then let simmer for 15-20 minutes or until carrots are soft.
  7. Serve and enjoy!
Nutrition Information
Serving size: ⅙th recipe Calories: 270 Fat: 3.8g Saturated fat: 2.5g Carbohydrates: 35.1g Sugar: 2.6g Fiber: 2.3g Protein: 24g Cholesterol: 66mg

 

I hope you all enjoy reading this post and give the soup a try! It’s really delicious, especially with a baguette or on a cold day. Thanks again for putting up with my shenanigans, and hopefully I’ll submit another guest post sometime soon!

-Kyle

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Comments

    • says

      Hey there Diana :D! We use a D5100 Nikon to take most of our better quality pics. All the pics here are taken with that DSLR camera. I take it on most of my trips, but when I’m just running around doing errands and don’t want to haul it with me, I use a smaller hand-held camera :). Hope that helps!

      Let me know if you have any more questions :)

  1. says

    Thanks for another great post Kyle! The soup looks fabulous. :) Someday I’m going to have to try to vegetarianize (is that even a word? It is now ;) ) it. Perhaps it’ll end up being hearty chickpea noodle soup!
    Alex@Veggin’ Out recently posted…Banana Zucchini BreadMy Profile
  2. says

    This looks so good and is exactly what I could do with right now! It’s so cold, I’m layered up, blanket on, watching The Hobbit – I would love some chicken soup.

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