Chicken Noodle Soup- Making Comfort Food Light


So something very unexpected happened to me a few weeks ago- I got pretty sick. One of those sicknesses where I didn’t have a voice for two weeks and went through many bottles of NyQuil.

I am very used to getting sick during the winter; something about the constant changing of weather from it being in the 50’s on Monday and by Wednesday it’s 9 degrees and snowing that my (and everyone else’s) body simply hates.

HOWEVER, when I moved down to sunny Florida and have been blessed with a winter of an average of high 60 degrees, I thought I had finally beat Mother Nature. I was sadly mistaken. I’m pretty sure that my body was having sympathy sickness for all you up North bearing this polar vortex… 😉

One thing that I crave quite frequently, but even moreso when I’m sick is soup. I’m extremely picky when it comes to soup you purchase in a can- meaning, I will not eat it if it has meat in it. I just don’t trust that many preservatives and would rather opt out and create my own. Plus, it’s so simple and, in my opinion, tastier!

Which brings me to this sickness cure- Homemade Chicken Noodle Soup; the most perfect staple comfort food made using light, all natural ingredients.

What You Need: (this makes a lot of soup; about 8-10 servings)

  1. One rotisserie chicken (with the skin off). You can also use chicken breasts or whatever you prefer, I was just wanting something that was cooked for me already.
  2. ½ small bag of baby carrots
  3. 5 large celery stalks
  4. 2-4 cups of water (depending on how much liquid you want)
  5. Chicken broth (that whole box- about 4 cups)
  6. About ½ box of the noodles of your choice (you could even try whole wheat!)


I took all the skin off the chicken and shredded it up into smaller pieces. Also, make sure to wash your veggies before cutting them up into bite sized pieces!



When everything is cut up, add all the ingredients together in a large pot and turn the heat on medium-low.


Allow the soup to come to a simmer for about 25-30 minutes. The veggies will be soft and the noodles will have fully cooked.

I preportioned mine into Tupperware so I could pack them along with me to work and eat easily throughout the week. You’re also able to freeze it!


What’s your favorite go-to meal when the weather gets the best of you?

I hope you all are staying healthy out there! Xx

1 Comment

  • Reply Healthy Teriyaki Vegetable “Fried” Rice April 1, 2016 at 5:43 pm

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