Soup is NOT bound to the winter season in our home! If you love chicken noodle soup and have tried various recipes but have never been blown away, I challenge you to try this recipe. It is hearty yet light, bursting with flavor and could not be any easier to make. Let's get started with the recipe!

Cast of Characters

(Organic is always best!)

*1 package of boneless, skinless chicken thighs (must be thighs and may require additional trimming to remove as much fat as possible)

*32 oz. carton of organic chicken stock/broth

2 cups of water

*2 Tbsp of "better than bouillon chicken base"

*1 package of organic baby carrots, cut in half

**1 bag of "Amish kitchens extra wide noodles"

Salt, pepper to taste

(optional add-ins: diced celery, diced onion, garlic, herbs)

*These items can be found at Food Lion

Add stock, water and bouillon to a large pot and bring to a simmer.

Add chicken thighs to pot and cook through. 

Remove the chicken and shred on a cutting board.

Add carrots and chicken back to the pot and lightly boil for 20 minutes.

Add entire package of noodles and simmer for an additional 10 minutes or until cooked through.

Add salt and pepper to your desired taste and enjoy!

This soup freezes very well, but I have a feeling there may not be any leftover to freeze once you try this recipe. This is a fantastic recipe to share with a friend or family member who is sick, recovering from surgery or just unable to cook. Also, it is very easy to alter and become vegetarian. Instead of chicken stock and chicken bouillon, vegetable stock and bouillon can be substituted!

I hope you will enjoy making this soup for your family! Be sure to comment below and let me know if you plan to try it out. I love hearing your feedback!

Blessings,