Revamped Chicken Noodle Soup


This is another one of those soups that fills your house with good smells for the rest of the day! When I made this soup, the beautiful smells wafted all through my tiny two bedroom suite and apparently they never left! I woke up the next morning and I could still smell this soup! I was pleasantly surprised to say the least. I like how simple this soup is, yet it has a great balance between the spice of the jalapeno, the acidity of the tomatoes and the creaminess of the milk. I found this originally on pioneer women’s website (I idolize that woman!) but I sometimes find she is a bit heavy handed when it comes to oils and fats… so this is my skinnified version of her recipe. I hope these lovely smells begin wafting in your kitchen soon!



  • 1 cup Vermicelli tagliati noodles (the type in Lypton Noodle Soup)
  • 1 Tablespoon olive oil
  • 2 chicken breasts
  • 8 cups low sodium chicken broth
  • 1/2 medium onion, diced
  • 2 cloves of garlic
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 2 whole fresh jalapenos, diced
  • 1 can (28-ounce) can whole tomatoes
  • 1/2 cup milk
  • 4 tablespoons oregano
  • 2 tablespoons basil
  • Parmesan cheese shavings, for serving


  1. Cook pasta in a pot according to package directions, I prefer to under cook it, so they don’t get soggy when reheated. Drain and rinse in cold water to cool.
  2. Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat.
  3. Dice canned tomatoes and return them to their juice. Set aside.
  4. Either pour off chicken broth into a separate container or use a new pot to saute onion, garlic, carrots, celery, oregano, basil and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, and milk. Stir to combine. Turn off heat.
  5. Serve with Parmesan sprinkled on the top 🙂

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