Chicken Soup

Chicken Soup

 I thought this week I’d do something a bit different. One of my favorite past times, next to reading of course, is cooking. My husband’s recent diet has allowed me to explore my creative nature.


  • 2 pound boneless skinless chicken
  • Lipton chicken soup mix (1 pkg.)
  • Low Sodium chicken broth (32 oz)
  • Low Sodium Chicken bouillon (1 cube)
  • 3 cups Water
  • ½ tsp. Cilantro
  • ½ tsp. Basil
  • ½ tsp. Cumin
  • ¼ tsp. Oregano
  • Sage (pinch)
  • Minced Garlic (pinch)
  • ¼ tsp. Onion powder
  • ¼ tsp. Parsley
  • ¼ tsp. Cayenne pepper
  • Celery (1 stalk)
  • Carrots (5 baby carrots)
  • Package of small elbow noodles (16oz)
  • 1 tsp Worcestershire sauce
  • 1 tbs. Butter


  1. Cook the chicken at 400 for 30 mins. Covering with tin foil. Allow to cool 5 mins before slicing into tiny pieces. Place in a bowl adding herbs and Worcestershire sauce before stirring.
  2. Dice carrots and celery then steam for 10 mins. To soften them up.
  3. Combine broth, water, chicken bouillon and the now stemmed veggies in sauce pan simmering at low heat.
  4. Cook noodles per directions on package draining when finished. Pour the sauce pan mixture over the top of the noodles. Add the chicken, Lipton soup mix and butter stirring occasionally over medium heat 5 mins. Serve as desired.

The seasoning of course is based on your flavor preferences. I found my kids going back for seconds with the added herbs and veggies. This meal is quick, easy and doesn’t hurt your wallet. The low sodium also fits into my husband’s new diet.