Do you remember the Chicken Soup for the Soul books? The original one was published in 1993 so that people could help each other by sharing stories about their lives. This idea is not far off from what motivated me to start sharing nutrition information via my blog. I want to help people by sharing my knowledge, thoughts, struggles, and insights about food and nutrition. The benefits of a healthy diet are not always measured in pounds and inches, sometimes they are measured in how we fill up our soul, not our stomach.
There are now 250 different versions of Chicken Soup for the Soul books and it connects people in a way the authors never dreamed that it would. For me, food is like that. Food connects me to people in a way nothing else can. I am fascinated by people’s food stories and how it affects so many different aspects of their lives. Is there a Chicken Soup for the Dietitian’s Soul available?
I live to hear the words, “Mmm…this tastes so good” regarding one of my dishes. I like these words because that’s what warm, toasty food memories are all about. You can imagine my joy when one night I made my Chicken Egg Noodle Soup and my son said, “Mom, this soup is so good. It’s even better than Panera!” Be still my heart. I make it again a few weeks later and hear him telling a friend, “You have to stay for dinner. My mom makes the best Chicken Noodle Soup!” I’m in heaven and can almost see the warm, toasty food memories forming in the recesses of his little brain.
That’s the chicken soup my soul needs. Is my recipe for Chicken Egg Noodle Soup low-fat, low-calorie, low-carb, low-anything? Nope. It’s just good old fashioned soup with big, fat egg noodles and big chunks of chicken. It’s made with love, for the people I love. Sometimes I cook with words like “healthy” and “good for our body” swimming in my head. When I make this soup, all I can think about is how good it is for my soul.
Chicken Egg Noodle Soup
- 1 Whole 4-5lb Chicken Slow Cooker Chicken Instructions
- Reames (or similar) 12 oz Homestyle Egg Noodles (frozen section)
- 1 large onion, diced
- 5 celery stalks, sliced
- 4-5 large carrots, unpeeled and sliced
- 1 Tablespoon Oil Olive
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons Organic Better Than Bouillon Chicken Base
- 6 – 8 cups of water
Directions: Follow the slow cooker chicken instructions. In the last 1/2 hour of cooking the chicken, remove the noodles from the freezer (follow the package directions for thawing) and start prepping the vegetables. In a large pot, over medium heat, saute the onion, celery, and carrots in olive oil for 10 minutes. Add thyme, black pepper, and salt. Remove chicken from slow cooker and set aside. Discard foil balls and strain drippings from the chicken into the pot with the vegetables and spices. Add bouillon and 6 cups of water. Lightly boil for 20 minutes. In the meantime, discard skin from the chicken, remove chicken from the bone and chop into bite sized pieces. For a hearty soup, use all of the chicken or refrigerate 1-2 cups for another recipe. Bring soup to a boil, add egg noodles, and cook for 15-20 minutes. As the noodles cook you may need to add more water depending on how thick the soup becomes. Add the chopped chicken and taste. Add more seasonings, bouillon, or water as needed.
Note: Not all bouillon is the same! Some bouillon brands contain MSG, corn syrup, and other additives/preservatives that you don’t need. The non-organic Better than Bouillon contains some questionable ingredients and it’s easy to grab the wrong one since the label is very similar. Be sure to check the label and buy ORGANIC BETTER THAN BOUILLON.