Chunky Chicken Noodle Soup

I love soup. Especially chunky soup. So chunky, so good.

So it's not news to anyone that this winter has been rough. If you don't already know (from reading my about me), I live in Michigan and we have been getting slammed this winter with negative temperatures and tons of snow. I personally think the snow is beautiful but the -15 F temperatures are not so pretty. All this cold weather makes me want to do is curl up on the couch with a fuzzy blanket and eat hot chunky soup! Clearly this was my inspiration for this recipe.


Chunky Chicken Noodle Soup

Serves 5-6


- 1 1/2 pounds boneless skinless chicken breast

- 2 1/2 cups peeled and chopped carrots (I love carrots... 2 cups will do just fine)

- 1 large white onion, chopped

- 8 stalks celery, chopped

- 6 cloves garlic, minced

- 3 tbsp olive oil

- 6 cups low-sodium chicken broth

- 1 cup water

- 1/2 tsp dried thyme

- 1/2 tsp dried rosemary, crushed

- 1/4 tsp celery salt

- 1/4 tsp cayenne pepper

- 2 bay leaves

- sea salt and freshly crushed pepper (to taste)

- 2 cups uncooked whole wheat rotini noodles (really any noodles will work here)

- 3 1/2 tbsp chopped fresh curly parsley

- 2 tbsp fresh lemon juice

- saltine crackers (optional)


1. add whole chicken breasts, chopped carrots, onion, celery and garlic to a slow cooker

2. pour olive oil over chicken and vegetables then add chicken broth, water, thyme, rosemary, celery salt, cayenne pepper, bay leaves, salt and pepper to the slow cooker

3. cover and cook on low heat for about 7 hours

4. remove chicken from the slow cooker and shred using two forks

6. heat a dutch oven over medium heat and then transfer contents of the slow cooker to it

7. add noodles and parsley to the dutch oven, cover and cook about 10 minutes (until noodles are tender)

8. stir in lemon juice and shredded chicken then mix until well combined

9. serve with saltines while lounging on your couch with a fuzzy blanket and some wine ;)


Here's to warmer days!

- A