The smell of this soup simmering in your kitchen will imprint cozy memories on your loved ones’ hearts.  Not only is this an excellent comfort food, but it also makes for a lovely “get well” gift from the heart.  

Makes 4-6 Servings



One pound BONELESS SKINLESS CHICKEN BREAST, cut into 3/4″ pieces  (Or…you can use leftovers, cook a whole breast and shred it, or buy an already cooked rotisserie from the store.)

Olive Oil


One teaspoon SALT

Two stakes CELERY, rinsed and diced (approx. one cup)

One large CARROT, peeled, rinsed, and diced (approx. one cup)

One medium ONION, diced (approx. one cup)

Two cloves of GARLIC, peeled and minced


Four cups of WATER

Three 14.5 oz cans of good quality CHICKEN BROTH  (I use the reduced sodium)

Four handfuls of COUNTRY STYLE EGG NOODLES  (can use gluten-free egg noodles if needed)

Three SCALLIONS, rinsed and chopped



Heat a large pot over medium-high heat.  Once it is heated, drizzle in some olive oil, then add the chicken, seasoning, and salt.  Stir and let saute for a few minutes until halfway cooked.  Then add the celery, carrots, onion, garlic, and bay leaf and stir well.  Saute for another 5 minutes or until the veg just barely starts to turn tender.  (Note:  The veg is meant to finish softening while the noodles are boiling.  If your noodles cook faster than mine, be sure to saute the veg longer before adding the liquids.)

Add the water and broth, cover, and turn the heat up high so it will come to a boil.  Once it is boiling, add your dry noodles, stir, reduce the heat to medium, then cover and cook for 22 minutes (or whatever your noodle package directs) until the noodles and veg are tender.

Once the noodles are tender, turn off the heat, stir in the scallions and ladle into individual bowls.  Serve with bread or crackers if desired.



The noodles I use are thick so it requires more water and a longer cooking time.  Make sure you adjust the water amount and cooking time according to the noodles you use.

If you like your soup chunkier, feel free to chop your meat and veg into large pieces and increase the cooking times accordingly.  I personally like my veg in this soup to be diced because it not only cooks faster, but it also makes the veggies blend in better….so my kids are unlikely to complain and attempt to pick anything out.