Wednesday, November 20, 2013

Homemade Chicken Noodle Soup

Jared and I are still deep in our fiscal food fast! To be completely honest, I expected we would be finished by now, but there's still a good bit of food left, so we're going to see how long we can make it!

The weather has been wet and cold lately, and I've been wanting some good chicken noodle soup, so I went through our cabinets to see what we had to fix some with. Normally, I pull ideas from various recipes and come up with my own recipe, but this one came strictly from my brain and our cabinets, so I was pumped with it came out to be so delicious! It's a pretty rich soup as well, which is good for me since I cannot stand watery soups. I mean, I want to feel like I've eaten something when I'm done, you know? Anyway, on to the recipe.


  • 3 cups water
  • 2 chicken bouillon cubes
  • 2 cooked and shredded chicken breasts
  • 1 can of carrots (if you're using fresh, it was about 2 cups)
  • 1 can of cream of chicken soup
  • 1 chopped onion
  • 1 tsp garlic powder
  • 1 tsp of Chacheres Creole Seasoning
  • 2 cups egg noodles

First of all, I preheated the oven to 400 and baked two chicken breasts for 30 minutes. While that was cooking, I chopped up the onion and started sauteing it until it was tender.

For some unknown reason, I had a can of carrots in our cabinet, so I drained the water and chopped them into tiny pieces. I tossed them in the skillet with the onions.

Then I dissolved the bouillon cubes in some water in the microwave. Then I added the cubes and the rest of the three cups of water to the soup pot. In my original recipe, I used three cubes, but it was pretty salty because of the cubes, so I adjusted the recipe to two. (But if you like it salty, go for three. This is your supper; do what you feel!)

I dumped a can of this cream of chicken in the soup pot as well.

I stirred everything together and let the cream of chicken dissolve into the broth. Then I dumped the onions and carrots into the soup along with the spices.  By then, the chicken was finished, so I shredded it with a fork and added it to the pot as well.

 I let it simmer for another 10 minutes or so and then brought it back to a boil, added the egg noodles, and cooked them according to the noodles' instructions, which was about 11 minutes.

Then, we feasted!

Keep in mind, when I was making this soup, I was drawing off what was in my cabinets and fridge, so if you want to substitute the bouillon cubes and water with actual chicken broth or the canned carrots for fresh ones, feel free! I'm sure it would be even more delicious that way. You could even use a rotisserie chicken instead of cooking chicken breasts for convenience. 

One thing is for sure: this fiscal food fast has taught me to get creative with what we've got at home. If not, I'd probably never have made this delicious soup! I posted a facebook status yesterday talking about how I didn't want to toot my own horn, but the soup turned out delicious. One of my friends said, "Sometimes if you don't toot your own horn, it doesn't get tooted!" which cracked me up 1. because he's a funny old man and 2. the word "toot" was bandied around quite a bit and 3. I'm 4 years old. 

Y'all let me know how y'all's version turns out!


  1. I would substitute the Wylers bullion cubes for Better Than Bullion (a little expensive, but worth it).

    1. I was just using what we had in our cabinets for this recipe, but next time I will try that!

  2. Loved this soup, and I posted it on my Pinterest food board (hope you don't mind).

    1. That's more than fine! I'm glad you enjoyed it!


Hey! Thanks for being awesome and wanting to comment! I love to read what people have to say!