Classic Chicken Noodle

For anyone just learning to cook, soups are so easy and delicious.

I am not one for canned soup. They are loaded with sodium and as a cardiac nurse I always try to look for a heart healthy alternative.  Homemade soups are just that.

Classic Chicken Noodle


So to cut your sodium levels down in your soup, I suggest making your own stock.  Instead of buying just the boxed stock, I would suggest by Knorr Homestyle Stock Concentrate, Reduced Sodium. They come 4 in a package.

To start your stock, put in 10 cups of water, 2 of the Knorr Stock Packages,  dash of pepper, and two whole stems of rosemary. This gives the soup an extra twist and great flavor.

Get soup to a boil then simmer for approx. 10 minutes. The stock concentrate will become liquidity. Stir occasionally.

While the soup base is cooking, prep your vegetables.  For classic chicken noodle,  I did carrots (about 3-4), celery (3-4), and onions (1 medium size). Peel the carrots and cut; the celery cut the base and top, then cut in half then chop; onions  (pray, i hate cutting onions) cut in to small pieces.

At this point the base should be ready, take out the rosemary sprigs and add the vegetables. Let cook covered on low heat. At this point I prepped the chicken.

I cheated and bought the rotisserie chicken. They are full of flavor and save so much time. Pull apart and separate a hearty amount and add to the soup. Add salt and pepper to taste.

The soup doesn’t take long since the chicken is cooked. I let mine simmer for about 45 mins. Then I added egg noodles. Cook for about 6 mins.  Then the soup is ready to enjoy.


This recipe is dedicated to my dad who had surgery this week and requested chicken noodle soup.




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