Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free noodles.


"Next to hot chicken soup, a tattoo of an anchor on your chest, and penicillin, I consider a honeymoon one of the most overrated events in the world."
-Erma Bombeck, Housewife

The refrigerator light goes on...

(Almost) everybody loves Chicken Noodle Soup. There's just not a much better meal and if you are getting yours from a can, this is the easy compromise. It does take a little longer than opening a can, but the reward is so great! This recipe is all of about 10 minutes active cooking time and it's oh, so worth it with true chicken flavor.

Cooking the noodles separately is key. It allows you to keep the soup from becoming cloudy with the starch from the noodles and to precisely cook them 'til they are just done. Add them to the soup with the fresh parsley at the last minute for that fresh, fresh flavor.


Quick Chicken Noodle Soup - Coumadin Safe Version

Servings: 4 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers.

2 tsp olive oil
1 lb boneless skinless chicken thighs (cut into 1 inch cubes)
1 medium onion (diced)
3 ribs celery (sliced)
3 medium carrots (peeled and sliced)
2 cups low sodium chicken broth
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 tsp dried tarragon
4 quarts water
6 ounces egg or gluten-free noodles

Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.

When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.

Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 - 5 minutes. Add the celery and cook for another 3 minutes.

Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.

Reduce the heat an let simmer for 45 minutes. Stir occasionally.

Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.

Drain the noodles and place in the bottom of serving bowls, then top with the soup. Serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 367 Calories from Fat 73
% Daily Value
Total Fat 8g 13%
    Saturated Fat 2g 9%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 93mg 31%
Sodium 337mg 14%
Total Carbohydrates 42g 14%
    Dietary Fiber 4g 15%
    Sugars 6g
Protein 31g
Vitamin A 157% Vitamin C 11%
Calcium 6% Iron 17%
Vitamin K 34 mcg Potassium 738 mg
Magnesium 63 mg