Chicken Noodle Soup

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It’s soup season again! This soup is a family favorite and I make it often, even my 3 year old son asks me to make this soup all the time and he is hard to impress. It is the best chicken noodle soup that you will ever eat, guaranteed! I have made this soup for many  friends who were either sick, or recovering from an illness or surgery and everyone really loved it and in fact this is my go to recipe whenever I have to bring someone a hot, tasty, comfort meal. I get asked for this recipe too often and many people have been waiting for this post, so here it is. The recipe for the fastest, easiest, and most delicious chicken noodle soup!

Chicken Noodle Soup {Makes a big pot. Serves 8-10}


  • 4 Chicken Thighs (Organic Chicken tastes best!)
  • 1/2 LB Rotini Pasta
  • Better Than Bouillon Chicken Base ( 5 teaspoons) OR 5 Cups Chicken Broth ( I use Better Then Bouillion though)
  • 12 Cups Filtered Water
  • 1 Onion
  • 3 Celery Sticks
  • 3 Large or 4 Small Carrots (I prefer to use all organic veggies!)
  • Olive Oil (2 Tablespoons) for saute
  • 1/2 Bunch Fresh Dill
  • Salt/Pepper to taste
  • 1 teaspoon Mrs.Dash Seasoning (or another salt free seasoning)
  • 1 Garlic Clove (minced)



1) Wash the carrots and celery sticks. Chop the onion into small pieces. Dice the celery into small pieces. Shred 1 and 1/2 carrots and the other 1 1 /2 carrots cut into thin circles. Set all the cut veggies aside.

2) In a large pot, bring 5 cups of filtered water to a boil. When it comes to a boil add 5 teaspoons of the Better Than Bouillion Base OR bring 5 cups of Chicken Broth to a boil. Then add 12 cups of filtered water to the pot and bring to a boil on high heat,and add 1 Tablespoon Salt. Meanwhile thoroughly wash the chicken thighs.

3) When it comes to a boil, turn the heat down to 7.0 and add the chicken thighs to the pot. Then cook the chicken thighs for about 25 to 35 minutes, have a cup and spoon nearby to skim off any impurities (white foam) that rises to the top. While chicken thighs cook, heat a skillet with 1-2 Tablespoons olive oil on Medium-High heat (I did 7.0). Add the onion and cook until soft and translucent, then add the diced celery, and shredded carrots. Mix often so it doesn’t burn. Cook until veggies are soft and well cooked through.


4) When the 25-35 minutes go by, using a slotted spoon, take out the chicken and set it aside on a plate to cool down.

5) Add the sauteed veggies to the pot of soup. Then add the sliced carrots and rotini pasta to the pot of soup. Cook for 10-15 minutes until the pasta is soft and cooked through.

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6) Take off and discard the chicken thigh skin. With a small knife cut out the bone and cut the chicken thigh into small strips or you can take it apart with your hands. I prefer to use a small knife. Add the cut chicken thigh pieces back into the soup pot.


7) Wash and finely cut the dill. Add it to the pot. Mince the garlic clove and add it into the pot. Then add 1 teaspoon of Mrs.Dash seasoning. Turn the stove off and move the pot of soup off the hot burner. Mix well and the soup is done! See, Told you it was an easy recipe. 😉

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