Mom’s Chicken Noodle Soup and a Baby


Feeding people I love is one of the defining priorities of my life. This chicken noodle soup is the ultimate comfort food, the soup I imagine will bring my kids back to me after they’ve left for adult life.

Homemade chicken noodle soup is the quintessential choice for food when one is under the weather. In our house, it’s requested far more frequently – for the first snow, Christmas dinner and anytime the kids want the cozy warmth of home.

I endeavor for our home, and particularly the kitchen, to be a place of respite on the tougher days and always a place of nourishing comfort. To that end, this chicken noodle soup will always in be in rotation in my kitchen. And, since I’m putting the recipe it in this space, hopefully my kids will make it for theirs someday, and you will make it for yours.

Speaking of children…I’ve been growing a third kiddo for the last 16 weeks! This will be our last babe, so every moment feels particularly sweet. Surprisingly, this has been my easiest pregnancy so far. I had a fair amount of fatigue in the first trimester, hence the quietness on the blog. But even through that I wasn’t very sick, and this little one seems to love me working out more than anything. I’m hoping he or she is just as easygoing once they’re here!

I also hope this sweet babe loves this soup like their big brother and big sister. It amazes me to think we don’t know this child yet; we’re just clicking along as a family of four. But one day, the five of us will be gathered around the table eating this soup, and I know I will hardly be able to imagine a time they weren’t here.

Mom’s Chicken Noodle Soup

The Chicken
2 chicken breasts (about 1.25 – 1.5 lbs meat)
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon garlic powder
10 – 12 grinds of fresh black pepper

The Soup
1 tablespoon olive oil
1 1/2 cups yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
salt and pepper
8 cups chicken broth
12 ounces old-fashioned wide egg noodles
cooked chicken, either cubed or shredded
3 tablespoons fresh parsley, minced

Preheat oven to 400 F, then start with the chicken. In a medium bowl, give the chicken a 10-minute marinade in olive oil, salt, thyme, garlic powder and pepper, coating all sides evenly.

After the chicken sits for 10 minutes, bake for 16 – 20 minutes, until chicken is cooked through but still juicy. Set aside to cool for a little bit.

Meanwhile, warm 1 tablespoon of olive oil in a dutch oven or other soup pot over medium heat. Saute the onions for two minutes, then add the carrots, celery and a pinch of salt and pepper. Cook for another 6 – 8 minutes, until just soft.

While the vegetables are cooking, shred or dice the chicken.

Add 8 cups of chicken broth and turn the heat to medium-high, until the broth starts to gently boil. Add the noodles and cook per package instructions, generally 9 – 10 minutes. Add the shredded or diced chicken in the last couple of minutes.

Top with freshly minced parsley, taste, and add salt and pepper if needed. Serve immediately. This keeps well for several days; both of my kids actually had thermoses packed with this soup for their lunches today. Stay cozy!


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