Comforting Chicken Noodle Soup

It’s been a bleak, cold winter. For a California native, that means all hope and happiness gets strangled and stuffed into a basement. No, really. I’ve noticed gloomy skies and freezing, numbing wind really puts a damper on one’s mood. It was really difficult adjusting to such a harsh winter. Luckily, I had comforting foods to try out, like this comforting chicken noodle soup. 



I’ve just come back from a long, happy-memory filled trip to California. I’m ready to begin the new year with new recipes and a new look. Today,  I’ll be sharing with you this soup that has helped me survive the winter. 




Chicken noodle soup is a recipe I only started making recently…growing up, I’d always heard about it in those canned soup commercials. They always made it look so appealing (but the spaghett-o’s always grossed me out). Anyways, this simple version of chicken noodle soup is way better than any canned soup, and it’s so comforting in these cold winters.


I love that it uses ingredients that I always have on hand: carrots, celery, onions, chicken breast…there’s no hassle of cooking a whole chicken like most chicken soup recipes call for. It’s super easy to put together, and tastes amazing on a freezing night. Here’s the handy recipe for you to try: 

Chicken Noodle Soup

Yield: 4-6 servings

Chicken Noodle Soup


  • 1 lb boneless, skinless chicken breast
  • 4 cups chicken or vegetable broth, low sodium
  • 2 cups water
  • 1 tbsp olive oil
  • 3 celery sticks, chopped
  • 3 large carrots, peeled and chopped
  • 1 small onion, peeled and chopped
  • 1 tsp salt, or to taste
  • 1 tsp garlic powder
  • 1/2 tsp black pepper, or to taste
  • Pinch of cayenne pepper
  • 1.5 cups of uncooked pasta of your choice


  1. Cut the chicken breast into large pieces (about 2-3) for easier cooking. Place it in a pan with a 1/4 cup of water. You can season this chicken if you wish, or leave it plain. I season with salt, pepper, garlic powder, and a sprinkle of cayenne pepper. Turn stove on medium and cover pan with lid. You're steaming the chicken here, so cook it until it's just done. When chicken is no longer pink in middle and shreds easily, it's cooked. Place aside to cool.
  2. In a pot, place olive oil with chopped onions, celery, and carrots. Stir fry until veggies are soft.
  3. Add the salt, garlic powder, black pepper, and cayenne pepper. Pour in the broth and water, cover lid and bring to a boil.
  4. Shred the cooked chicken into large chunks. Add to the soup pot with all the liquids.
  5. Add the uncooked pasta into the soup pot, bring to boil again and cook until the pasta is firm but soft. It should take around 8-9 minutes, depending on the type you use. I used penne pasta, but macaroni or egg noodles also work wonderfully.
  6. Serve hot with crusty garlic bread for dipping. Enjoy!


Leftovers taste even better!

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