“I will never open a can of chicken noodle soup again!” I stood on the back porch and shouted to the birds and squirrels.

I am assuming, of course, that we’re not headed into a zombie apocalypse. If that happens I’ll totally be eating canned goods without complaint, and running for my life, or hiding, or whatever people do in that situation- à la Walking Dead- but I digress.

Back to the soup. I have for a long time been a soup person. It’s warm, filling, and usually not super high in calorie. Check, check, check! In all honesty, I really don’t look at calories, understand them well or care very much, so that last “check” could be completely false. I do like how it sounds though, so… works for me!

You know those days when all you want is a nice bowl of chicken noodle soup? I had one of those last week, so I got out my big soup pot (it’s a fancy schmancy Emeril Lagasse pot that my mom gave me, it makes me feel like a legit cook) and went to work. By “work” I mean that I thought of what I like in chicken noodle soup, collected the ingredients and went from there.

A misconception I have had about soup is that it’s hard to make- I can tell you, it’s not. Here’s the deal, I am a not a chef. I’m a home cook doing my best to make food my family will enjoy. One thing I’ve learned is that when my husband walks in and announces how great dinner smells, and when the girls say “mmmmmm” while eating, I’ve done something right.

This soup takes about an hour, it is good, basic and foolproof.  Plus it’s something that can be frozen and reheated later. Perfect.

If you too would like to shout aloud how impressed with your soup making skills you are, make this, freeze the extra and enjoy, enjoy, enjoy! By the way, this makes a lot of soup, probably 15 servings- remember when I said I “went from there” a couple paragraphs ago? The result was a huge amount of soup. If you want less, cut the recipe in half or just make any changes you want for your taste.

What you need:

2 boxes of chicken broth (32 oz each)

1 lb (or so) boneless skinless chicken breast

2 or 3 garlic cloves

1 onion

7 big carrots

4 or 5 stalks of celery

Olive oil

½ box (or a couple cups) of elbow pasta

Water

Seasoning- salt, pepper, paprika, red chili powder, creole seasoning (I like Tony Chachere’s personally)

First, peel and chop your onion and carrots into bite sized pieces. Chop your celery up too. Next, put some olive oil (a few tablespoons-ish) in the bottom of your soup pot and turn on the burner to a medium/low heat.

Put the onion, carrot and celery in and stir it up. Let cook while stirring occasionally for 10 minutes or so.

While that’s happening, chop up your chicken into bite sized pieces.

Throw the chicken into the pot and season. I used about a teaspoon each of paprika and Tony Chachere’s, and about 2 teaspoons each of red chili powder, salt and pepper. As always, please season to taste. Now that it’s all seasoned, add the minced garlic and stir it up.

It’s time to add the broth. Go ahead and put both boxes of broth into the pot, add three cups (or so) of water and your 2 cups of elbow pasta.

Bring the whole pot to a boil, then lower to a simmer and let it do it’s thing for 35-40 minutes.

Taste your soup- add seasoning if you want, or do what I do and just put the Tony Chachere’s on the table and let everyone add it if they’d like.

Serve your soup with a dinner roll or a nice crusty bread. So warm and comforting.

Thank you for reading and have a beautiful day!

PS- I know the fairy godmother in Cinderella doesn’t say Bibbidi Bobbidi Boop… but Boo doesn’t rhyme as well with Soup.

Chicken Noodle Soup, Like Bibbidi Bobbidi Boop

• Servings: 15
• Time: 1 hour(ish)
• Difficulty: easy
• Print

Yummy Chicken Noodle Soup

Ingredients

2 boxes of chicken broth (32 oz each)

1 lb (or so) boneless skinless chicken breast

2 or 3 garlic cloves

1 onion

7 big carrots

4 or 5 stalks of celery

3-4 tablespoons olive oil

½ box (or a couple cups) of elbow pasta

3 cups of water

Seasoning- salt, pepper, paprika, red chili powder, creole seasoning (I like Tony Chachere’s personally)

Directions

1-First, peel and chop your onion and carrots into bite sized pieces. Chop your celery up too. 2- Next, put some olive oil (a few tablespoons-ish) in the bottom of your soup pot and turn on the burner to a medium/low heat. Put the onion, carrot and celery in and stir it up. Let cook while stirring occasionally for 10 minutes or so.

3- While that’s happening, chop up your chicken into bite sized pieces.

4- Throw the chicken into the pot. Add garlic and seasoning (1-2 teaspoons of each- or to taste)

5- Put both boxes of broth into the pot and add three cups (or so) of water.

6- Add 2 cups of elbow pasta.

7- Bring the whole pot to a boil, then lower to a simmer and let it do it’s thing for 35-40 minutes.

8- Serve with a dinner roll or a nice crusty bread.

9- enjoy!