Tis’ the season of sore throats and runny noses. Make a warm, delicious meal for the family during the cold month of February. This homemade Chicken Noodle Soup is sure to be a winner in the household and the perfect dinner on a cold winter night. This soup is very easy to make and provides the necessary nutrients that the body needs to battle through the cold season.

Chicken Noodle Soup

From Chop Chop Magazine


  • 1 tbsp Olive Oil
  • 1 Onion, chopped
  • 2 Celery Stalks, sliced
  • 2 Carrots, peeled & sliced
  • 8 cups low-sodium chicken broth
  • ½ cup brown rice, barley, or small pasta
  • 2 cups cooked, shredded chicken



A pot is put on the stove and turned to medium heat. Once hot, the olive oil is added. Then, the onion, celery, and carrots are added to the pot and cooked until tender (10-15 minutes). The chicken broth is then added and the heat is turned to high in order to bring to a boil. The heat is then lowered and cooked, uncovered, until the vegetables are tender and no longer float on top (30 minutes). Next, the rice, barley, or pasta is added to the pot and cooked until tender (20 minutes for pasta, 40 minutes for rice or barley). Finally, the chicken is added and cooked until heated throughout (3 minutes).

This recipe makes 10-12 cups of soup so leftovers can be refrigerated for up to 3 days.


For more recipes check out the USDA Mixing Bowl!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s