Weeknight Chicken Noodle Soup

Hello there 🙂 wow it’s been awhile! This little blog of mine has been on my mind a lot lately and my goal for 2019 is to get back in the swing of things and share recipes and blips from our life again. I’ve missed having this creative outlet, and something that is just for me to be me and put it all out there. 2018 was so busy and revolved around relocating to Vegas, preparing to have a baby, welcoming baby Harper to the world, becoming a Mom and adjusting to life with a baby that I didn’t have much energy left in me to make many fun meals; let alone get creative and have the energy to share them. 2018 was the absolute best year of my life but it did come with some anxiety and pure exhaustion. As a new mom I’m learning that for me to be happy and thrive – less is more. The less I commit to, the happier we all are. The more time we have “Harper” days where I focus on what she needs versus what I think I need to get done is when life is easier, more simple and all around more joyous. I’ve learned I’m not the same as I once was and getting my giant list of things done for the day or week, attempting to have a perfectly clean home, and running a bunch of errands just doesn’t happen anymore. If we run one errand and are both clean and fed sometimes that’s absolutely enough for the day. Or if we stay in jammies and read books and play all day that is even more than enough because we’re both happy.

In terms of less is more I’d like to start sharing some easy and uncomplicated recipes with simple ingredients. That’s where this deliciously simple and comforting, one-pot Weeknight Chicken Noodle Soup recipe I adapted from Eric’s mom and sister’s recipe fits perfectly into my new life mantra. This recipe makes a large pot of soup that is perfect for dinner and then leftovers throughout the week or frozen for another less is more kind of night. The vegetables cook down until soft, the broth and shredded rotisserie chicken get added along with chicken bouillon for extra flavor, it simmers and when you’re ready to eat you add the noodles and cook them right in the soup and voilà it’s ready! We love to serve it with a fresh loaf of french bread with butter to sop up the flavorful broth. It’s the perfect weeknight meal for you and your loved ones and I hope you enjoy it as much as we do. 

Weeknight Chicken Noodle Soup

  • Servings: 8
  • Difficulty: Easy
  • Print

A quick and comforting weeknight Chicken Noodle Soup

Adapted from my Mother and Sister in Law’s Chicken Noodle Soup recipe.


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 celery ribs, cut into half inch pieces
  • 4 garlic cloves, minced
  • 1 ½ cups baby carrots, halved
  • 8 cups low sodium chicken broth
  • rotisserie chicken (traditional flavor), shredded with skin removed
  • 2 ½ tablespoons Better Than Bouillon Roasted Chicken Base
  • 9 oz. fresh fettuccine noodles (such as Buitoni), cut into 1 inch pieces
  • salt
  • 1/4 teaspoon ground black pepper


Heat a large dutch oven or pot over medium heat, add the olive oil. Once the pot has come up to temp, add the onion, celery and carrots, lightly season with salt. Sauté the vegetables until the onion is soft and translucent (do not let the vegetables brown). Add the garlic and continue to sauté for an additional 2 minutes. Add the broth, shredded chicken, bouillon roasted chicken base and ground pepper, stir to combine and turn the heat up to high to bring the soup to a boil. Once it comes to a boil, cover and reduce to low and simmer for 25 minutes, stirring occasionally.

Turn the heat back up to medium high and bring the soup to a gentle boil, add the pasta and allow to cook for 2 minutes (per package instructions). Once the pasta is cooked remove from heat and serve with warm french bread and butter.

Thanks for stopping by and I hope to be here with you more this year. 🙂 If not, you know where I’m at – enjoying some quality time with my baby girl and hubby, probably in pajamas, covered in sour milk and enjoying the simple things in life.

xo CB

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