by Abbey Sanderson

Chicken Noodle Soup

Chicken Noodle Soup

Fall has officially set in here in Ohio and it is a rainy one! There is nothing that makes me want to just sit inside, cook and watch movies. I have been on a huge streaming kick lately, wanting to watch every good (and sometimes bad) tv show and movie out there–its literally on whenever I am looking for jobs, cooking or just hanging out! Today it has been Gilmore Girls, because there is something about the fast-talking, coffee loving, slightly neurotic Lorelei Gilmore’s that make me feel as though I am back at school hanging out with my friends (lol love you guys!). The fact that the whole show just feels like fall all the time doesn’t hurt either ;).

Anyways back to the soup! My dad has felt the effects of his flu shot these past few days, and like any other sick person he was craving chicken noodle soup. I mean there is truly nothing better than a hot bowl of chicken noodle on a rainy fall day when you are sick am I right?

This soup is the perfect mix of veggies and noodles with an even balance of stock that makes the whole meal creamy in the most mouth watering way possible. So let’s get started!

For this you are going to need a stock pot, dutch oven or any pot that is large enough!

What you’ll need:

3 Tbsp olive oil

1 tsp finely minced garlic

1/2 large white onion, diced

3 to 4 chicken boneless chicken thighs, cut into bite sized pieces

3 stalks of celery, chopped into bite sized pieces

1 1/2 cups of shredded carrots

8 cups of low sodium chicken broth

1 1/2 to 2 cups of medium egg noodles

1/4 tsp black pepper (more to taste)

1/2 tsp salt (more to taste)

2 Tbsp of chopped dry parsley (or fresh if you have it!)

1 large bay leaf


Begin heating the olive oil in the pot over medium-low heat. Add the diced onion and garlic until the onion becomes translucent, making sure the garlic doesn’t burn, about 5 minutes (if you are worried about burning the garlic add it when the onions are almost completely cooked).

To the onions and garlic add the chopped up chicken thighs and begin to brown, stirring occasionally to make sure they chicken doesn’t stick. Season with salt and pepper.

If you begin to see brown bits at the bottom of the pan thats totally fine it adds tons of ~flavor~.

Once the chicken is mostly cooked, add the carrots and celery, stirring in so they begin to soften. The chicken will continue to cook in the stock.

Add stock, egg noodles, parsley and bay leaf, stirring to make sure everything is incorporated. By using low sodium chicken stock you will be able to control the amount of salt being put into the meal (this is great for people who really have to monitor their intake!). Cover and let simmer for at least 10 minutes, I like to let it sit for around 20 just to make sure all of the flavors are really incorporated.

Taste the soup before serving and make sure the salt/pepper is enough! Remember you can always add more, but can never remove the salt.

Enjoy and let me know your thoughts! and remember to follow me on IG @life_needs_lemons.