Chicken Soup for the Cali Girl’s Soul

I had it stuck in my head that I was making chicken soup this week.  I think I saw someone eating on TV, or on Facebook or something, but I couldn’t stop thinking about it!  I looked up a bunch of recipes, all very similar, to find something that was easy (I mean, most chicken soup recipes are pretty easy; it only gets more complicated when you make your own chicken stock and I am def not ready for that.)

I found this recipe on Redbook and chose it because it looked so simple: Chicken Noodle Soup – Soup Recipes – Easy Recipes Redbook.

(Don’t mind the fog on the picture due to the soup steam!)


  • 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth (I used broth)
  • 2 cup(s) water
  • 3 large carrots, peeled and thinly sliced
  • 3 small parsnips, peeled and thinly sliced (Had no idea what a parsnip was!  Lighter tasting carrot)
  • 3 stalk(s) celery, thinly sliced
  • 1 large onion, finely chopped
  • 3 1/2 cup(s) cooked, shredded chicken (I used my go-to rotisserie, used all the white meat from a whole one)
  • 1/2 pound(s) extra-wide egg noodles (2 1/2 cups of dry noodles worked great)
  • 2 tablespoon(s) minced parsley
  • 2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper


  1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
  2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

I served with a crusty roll and it was very tasty.  Also filling!  One bowl and I was stuffed.  Welcome to soup season everyone!

Xo K


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