Mama’s Chicken Noodle Soup

I have been doing a lot of reading recently about how good outside play is for little ones (and big ones too!!)  I have always enjoyed outside time, but recently I have gotten on a kick to get myself and Baby Bear outside as much as possible….even as we are approaching winter.  Today we had cooler temperatures and winds up to 30mph.  He and I spent probably 3 hours outside including two 2-mile walks.  And I have to say, I feel amazing!

Right now I’m reading a book called “There’s No Such Thing as Bad Weather” by Linda Akeson McGurk.  She is a Scandinavian mama who writes about the differences between the US and Sweden (where she grew up) as far as outside play.  It is always fascinating to me to learn about what is normal for mamas and kiddos in other countries….we are all just trying to do our best for our little ones!  Another book about outdoor play that I really enjoyed is “Balanced and Barefoot” by Angela Hanscom, a pediatric occupational therapist.  

So what in the world does being outside have to do with this week’s recipe????  Well, two things:

  1. Being outside actually prevents you from getting sick.  But in case you do come down with something, there is research that shows a nice warm bowl of chicken noodle soup can help you to get better faster.
  2. When you spend time outside in the cold, you want to come inside to a warm bowl of something and this chicken noodle soup will definitely make you feel cozy!

Now go play outside!!!  Then come back in and have a steamy bowl of hearty chicken noodle soup. 

Need a short cut to some delicious shredded chicken?  Try cooking it in your instant pot…even from frozen!

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Mama's Chicken Noodle Soup

Gina from Taste of Home
Course Soup
Cuisine American
Servings 10 servings


  • 1 ½ pounds cooked chicken whole chicken, rotisserie, or shredded chicken breast/thighs
  • 1 tablespoon avocado or olive oil
  • 1 ¼ teaspoons pepper divided
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • 1 large onion chopped
  • 1 garlic clove minced
  • 10 cups chicken broth
  • 4 celery ribs chopped
  • 4 medium carrots chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked egg noodles about 8 ounces
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice


  • In a large pot stock pot, sauté onion in oil until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil.
  • Add chicken (and carcass if you have it) celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes.
  • Remove carcass and turn off the heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  • Stir in parsley and lemon juice. Adjust seasoning with salt and pepper as desired. Discard bay leaves.

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