What I’m Making: Chicken Noodle Soup

I told you that I have found an old favorite cooking website, Iowa Girl Eats, recently.  I had lost track of it and found it again and I’ve been very much enjoying it.  I recently shared her Wild Rice Soup.  Find that blog post HERE.  Several blog readers have tried the soup as well and they all gave it a thumbs up too.

This time around I am trying Iowa Girl Eats Chicken Noodle Soup recipe.

I had most of the ingredients here this time around.  I sauteed the onions, garlic, carrots, and celery.  I was doubling the batch as I expected extra family.

I started at the stove but realized my pot wasn’t big enough so moved to the Instant Pot.

I followed the recipe except I used…this chicken-flavored bouillon.  It’s so good and is my favorite.  I find it in the Mexican food section at the grocery store.

I was making this on a Monday when I was taking care of Kelli’s kids.  I had her pick up a rotisserie chicken.  Our Kwik Star convenience stores sell them for $5 on Mondays so I often get one then.  Being I was doubling the batch I removed the leg and thigh and saved that for my lunch the next day and used the rest of the chicken in the soup.

The noodles for the soup were actually spaghetti noodles broken into thirds.  I don’t typically use spaghetti noodles in soup so that was something new.

It was impossible to take a picture of the soup as the steam was rising and in the way of the camera.

I shut the heat off an let it cool for a bit then tried to take a picture again.  It was a little better.

I probably should have added more broth as the noodles really sucked up the liquid.  I ended up eating mine thick like this.

Everyone here says it tastes like an adult version of Campbell’s Chicken Noodle Soup.  We don’t regularly have that but the few times we have, that was our reaction.

We all really liked it.  What we mean by adult version is that we can actually taste and see the veggies and chicken.  The flavor was more adult too…not a generic taste.

I will for sure be making this again.  If I do, I won’t double the recipe though as it made a lot…or maybe I will make a double batch and freeze the leftovers.  Hmm.

You can find the recipe HERE.

6 thoughts on “What I’m Making: Chicken Noodle Soup”

  1. I’ve read that when you’re adding pasta/spaghetti to a broth, that it’s helpful to cook the noodles separately in water then add to the soup or whatever and that prevents the noodles from absorbing so much of the liquid. I usually forget that part when I’m actually doing the cooking..sigh.

  2. I used to use this bullion, too. Then I realized it uses msg. Super bad for your health. Now I use Better than bullion and I get it in big jars at Costco or Sams club .Thanks for the recipe. I use my instant pot for soup all the time

  3. Sounds great! Thick version for me too.. I think the pasta tastes better when it cooks with everything else. Have you tried the Knorr Tomato Bullion with chicken flavor? Same label, but it has more red . Delicious!

  4. I like to make a large pot of the chicken soup and separate it before adding the noodles. Then I just take out the container of broth etc and add the noodles fresh the next time. Makes for a quick meal!

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