Cozy Chicken Noodle Soup

Yesterday, it did this all day.

Yesterday, I found these in my yard.

So, it only made sense for me to do this.

And, it only made sense for me to make this.

I’m really not trying to rush summer away, but I figured that if fall was going to taunt me by making the temperature drop twenty degrees and blowing little red leaves into my yard, I was going to embrace it and only do what felt right, which was clearly make a warm cozy chicken soup for dinner.

This is a common go-to dinner in my house and my police officer requests it often. I try to keep him happy because he is pretty awesome.

He is always there for me when I say ridiculous things like, “If you happen to be going to the kitchen, could you please get me a glass of water?” He always gets right up and heads to the kitchen, even though I know he had no intentions of doing so due to the marathon of How I Met Your Mother that was on TV yesterday. I don’t like the show really, but it’s one of his favorites, so I sacrifice.

We’re good like that. I cook him wonderful meals and let him watch How I Met Your Mother and he gets me glasses of water and puts up with me.
It’s a pretty even trade (not by a long shot).

Cozy Chicken Noodle Soup


1 pound chicken breast

2 teaspoons olive oil

1 bag whole-wheat egg noodles

8-10 cups chicken broth or stock (I usually just make mine with bouillon and water)

3-4 large carrots, peeled and sliced

1 teaspoon celery salt

1 tablespoon dried parsley

1 teaspoon black pepper


Boil large pot of water and cook egg noodles according to package directions.

While noodles are cooking, start soup and prepare chicken. For soup, heat broth in large Dutch oven and bring to a slow boil (I use bouillon cubes – 1 cube for every 1 cup of water). In a large skillet, cube the chicken breasts and cook in the olive oil until chicken in cooked through and no longer pink. Remove from heat and shred some of the cubes of chicken. Add the shredded pieces and the remaining cubes to the heated broth. Add the carrots, celery salt, parsley, and pepper and bring to a boil. Allow soup to slowly boil on medium-high heat until carrots are tender.

After noodles are done cooking, drain and add to soup. You may not use the entire bag of noodles. We like our soups thick with only a little broth, so I usually use close to the entire bag. Reduce heat of soup and allow to simmer until it reaches your desired consistency.

For the biscuits:

I used the recipe on the back of the Bisquick Healthy Heart biscuit mix.

1-1/2 cups Heart Healthy Bisquick mix
1/2 cup fat-free (skim) milk

Preheat oven to 350 degrees.

In large bowl, combine mix and milk until it forms a soft dough. On a surface, heavily covered with more biscuit mix, knead dough 10 times. Roll out to 1/2 inch thickness and using a 2-1/2 inch cutter, cut out biscuits. Place biscuits on an ungreased cookie sheet. Bake 7-9 minutes or until biscuits are golden brown.

Yield: 6 servings

This soup did a fabulous job of warming up the chilly rainy day. Welcome Fall!

Well, wait…do I really have to stop wearing white shorts?