Hearty Traditional Chicken Noodle Soup

How is it possible that one human being can be so messy? Have you ever wondered that? Nick is messy, messy. He is also cut from an entirely different etiquette cloth than I.

For example, he chomps his food like a cow that has a piece of grass stuck on its tongue. It is so annoying, especially when he has had plenty of time {in life} to learn to be more respectful. I mean, my mom taught me to chew with my mouth closed, not to put too much food in my mouth at one time and to clean up after myself. Nick lacks most of those attributes. I credit it to lack of teaching structure and follow through. However, like most things in life, one can easily change his or her ways when he or she becomes an adult.

Apparently changing those qualities were not on the top of his list.

But, I digress.

Wondering how this is relevant? Well it all ties in to food, obviously. However, what really started the ball rolling was the fact that I just took a look at the tablecloth and it is filled with stains from Nick dropping his food the last couple of days. And it annoyed me that he did not try to clean it up or put the tablecloth in the washing machine. Hello? It’s easy enough.

Anyway, on to the more important stuff – last week I made some Homemade Chicken Noodle Soup. It was my first go at it and it was a huge success. When my mom was here to visit a couple of months ago we all went to Carrabba’s for the first time. It was a nice meal and I tried their chicken soup. It was really delicious and packed full of flavor. I vowed that I would attempt to make soup that delicious sometime this winter. So here is my Hearty {Non} Traditional Chicken Noodle Soup. Oh and by the way, 2 whole cups is 1 serving. #score!

Nutritional Information:
*Serving Size: 2 Cups*
Servings: 9
Calories: 245.3
Fat: 3.6 g
Carbohydrates: 28.2 g
Fiber: 1.4 g
Protein: 28 g
Points+: 6

Here is what you will need:

  • 23 ounces chicken breast, 2 LARGE breasts
  • Extra virgin olive oil
  • 3 potatoes, diced
  • 6 cups water
  • 64 to 80 ounces chicken stock
  • 1 bag vermicelli
  • 3 to 4 stalks celery, small dice
  • ½ medium onion, small dice
  • 3 cloves garlic, pressed
  • 2 or 3 carrots, peeled & small dice
  • 1 bay leaf
  • 1 tablespoon cayenne pepper, {more to taste}
  • Salt and pepper, to taste 


  • Cook the chicken any way you like, remove and allow to cool. {I boiled it in similar flavors I was going to use in the chicken soup. It's quick. But don't over cook it, you want the chicken to be very moist!} When the chicken is at room temperature, shred the chicken into small to medium sized pieces

  • Heat large soup pot over medium heat and coat with oil
  • Add the onion, garlic, carrots, celery, bay leaf & a sprinkle of salt and pepper

  • Cook and stir for about 10 minutes, until the vegetables are softened, but not browned
  • Pour in the chicken stock and water. Bring to a boil
  • Add the chicken and potatoes, the cayenne pepper and some additional salt and  pepper to taste

  • Reduce the heat to a rolling simmer {lower heat} and partially cover
  • Allow the contents to simmer for about 2 hours, stirring occasionally.
  • After the 2 hours have passed, bring the contents to a boil
  • Add the vermicelli and allow to boil in the pot for 3 to 5 minutes
  • Turn the pot down to low heat and SERVE!

It is SO, SO, SO good! Nick and I loved this soup. And, by the way, Nick does not like Chicken Noodle Soup at all. I never realized that. I only thought it was not his favorite. I was pleasantly surprised when he said he did not like chicken noodle soup while packing down a couple of bowls. He told me that this was the best chicken soup he has EVER had and I changed his mind about how he looks at it now.

I’m sure he will not be running out to order chicken soup from local restaurants, but he will ALWAYS eat this soup. He wants me to package it and sell it to people – that’s how good it is!

You should give it a try!

Until Next Time,

Happy Chicken Soup Makin’

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