Chicken Noodle Soup by The Red Headed Chef blog

Chicken Noodle Soup

by Margaret Bratcher

Ingredients (serves 4)

  • 1/2 lb chicken breast
  • 1 medium white onion
  • 3 cloves garlic
  • 3 large or 5 small carrots
  • 4 medium celery stalks
  • 1 box chicken stock
  • 1 cup water
  • 1 cup whole wheat elbow macaroni
  • 1 can no-salt-added corn


  • Poach chicken in a pot of salted boiling water.
  • Dice onion and garlic and saute in the bottom of soup pot with a bit of olive oil.
  • Chop celery and carrot into bit-sized pieces. Add to the soup pot and saute with garlic and onion until all begin to soften.
  • Add chicken stock and water to pot and season with salt and pepper to taste. Bring the pot to a strong simmer, stirring occasionally.
  • Add pasta and continue stirring occasionally.
  • When chicken has cooked all the way through, remove from water. To shred, use two forks to pull the meat apart.
  • Add chicken and corn to pot.
  • Simmer about 5-10 more minutes, then serve!