Hearty Chicken Noodle Soup

by DanicasDaily on September 14, 2011

Happy Wednesday all!  I really wanted to have someone whip up a batch of homemade chicken noodle soup for me this week since I am trying to get over this cold.  I am sort of a soup snob.  I LOVE homemade soups and rarely eat canned soup even when I am sick.  It is so easy to make hearty chicken noodle soup that tastes like it has been cooking for hours in just 3 simple steps.

This recipe works well if you have leftover chicken to use up, chicken in the freezer (it can go straight in the pan) or you could even take a short cut and use a rotisserie chicken.  The fresh herbs and lemon juice really brighten the flavor, while the fire roasted tomatoes bring a smoky richness and homemade soup taste.  I used a few sprigs of fresh herbs I had in the garden, however, you can use dried herbs if that is all you have on hand.

This soup is packed with veggie goodness and delicious by itself, however, I bet it would be even better if someone would come over and make me homemade crusty sour dough bread LOL.

I will be explaining my Recipage Recipe Organizer soon (it’s so cool!), but, for now, if you would like to print, email, send it to your phone, facebook or tweet this recipe, CLICK HERE.




  • 6 Cups Low Sodium Chicken Broth
  • 1 lemon, juiced
  • 1/2 lb boneless, skinless chicken breast
  • 1 sprig  rosemary, thyme and oregano or 1/2 tsp each dried
  • 1 bay leave, fresh or dried
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 14.5 oz can Fire Roasted, Diced Tomatoes
  • 2 Tbsp parmesan cheese, optional
  • 4 oz whole wheat egg noodles
  • 2 Tbsp fresh parsley to garnish, optional
  • Freshly ground black pepper to taste


1.  Combine chicken broth through bay leave in a large soup pan over high heat and bring to a boil.  Reduce heat and simmer 20 minutes or until chicken is cooked through.  If using fresh herb sprigs, remove and discard sprigs and bay leave.

2.  Remove chicken breast, shred and set aside.  Add carrots through parmesan and return to a boil.  Cook for 10 minutes, until carrots are softened slightly.  Add the pasta and cook for 7 minutes.

3.  Return chicken to pan and season to taste with black pepper.  Garnish with a sprinkle of parsley before serving.

Makes 6 servings, 1 1/2 cups each, 5 points+ each

Nutritional information per serving, based on 6 servings


Thanks for all the congrats on my new job!  I LOVE that you all are so supportive and I can’t wait to share my new adventures in Sactown with you all.  I will be back tomorrow with a normal daily if I stop eating something other than soup and fruit, but, for now, I am off to drink my Echinacea Tea with honey and catch some z’s.

Night all.

{ 8 comments… read them below or add one }

renee@mykitchenadventures September 15, 2011 at 7:16 am

This looks so comforting! I don’t know how the weather is in CA, but here in the midwest, it has def turned into soup weather this week! Brrrrrrrr! Hope you feel better soon!


Helen September 15, 2011 at 7:30 am

Very cool. I just personally prefer seeing the whole post in my reader rather than clicking through and wondered if you meant to do that or not!


DanicasDaily September 15, 2011 at 7:32 am

HI Helen,

Nope, it was not intentional at all and I completely agree.




DanicasDaily September 15, 2011 at 7:32 am

HI Helen,

Nope, it was not intentional at all and I completely agree. It should be fixed now.




Marcia September 15, 2011 at 8:08 am

Doesn’t look like Jewish chicken soup but it looks darned good!


mary @ what's cookin with mary September 15, 2011 at 10:00 am

Really enjoyed the description you wrote for this soup Danica. It really helped me to imagine what it tastes like.

Forgot to say congrats on the new job :D:D

Feel better soon Danica!!


janetha September 15, 2011 at 12:26 pm

AWESOME stats! And I am so happy your whole job sitch worked out. Meant to be, perhaps? Also, LOVE LOVE the new site! I haven’t mentioned that but I am so glad you got everything worked out and it’s looking sharp as ever. I love it. This soup has PERFECT stats for me, I am making it soon! Feel better, make Jay give you some TLC 😀 love ya


Gail September 19, 2011 at 12:31 am

I’m in Australia on vaca and my MIL has made some wonderful soups! Can’t wait to try this one when we come home this week-end!


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Danicasdaily.com is not meant to be a substitute for any professional advice, guidance, or counseling. Any information contained on this site reflect Danica's experience and is not intended to take the place of medical advice from a physician. Weight Watchers® and PointsPlus® are registered trademarks of Weight Watchers International, Inc. The number of Points+ provided for food on this site was calculated by Danica based on published Weight Watchers information. This site does not imply sponsorship or endorsement by Weight Watchers International, Inc. Danica does not guarantee the Points+ information is correct. I am not associated with Weight Watchers and they have not endorsed this site. I highly recommend joining WW and attending regular meetings as a way to successfully lose weight.

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