Homemade Chicken Noodle Soup: The Italian Edition

Another edition of Homemade Chicken Noodle Soup, wishing you all good health this week. 

if it where,
ever so slightly,
to creep in,
that creepy crud. 

I wish you fast healing with this soup packed with vitamin C and antibacterial properties.  The super C loaded secret is the Kale.  Also very specially undetected by all short ones under the age of 12.  Chop is so small they will just think it is parsley.  That is the powerhouse of this healing soup!  The oregano and garlic make this a germs worst enemy and will help your body fight off bacteria.   If you don't have noodles but have a can of white variety or garbanzo beans, save a trip to the store and add a can of drained and rinsed beans instead. 

I did not intend to originally post this recipe, it just ended up being so good that I had too share.  There are not many preparation photos.  If you are a visual person, see my 1st Edition of Homemade Chicken Noodle Soup: The Cheatin' Edition for more prep photos. 

Homemade Chicken Noodle Soup: The Italian Edition
(AKA- Packed with Vitamin C Edition)
Print recipe here
4 TB pasture butter, divided
1 TB garlic, minced
1 pound free range organic chicken breast, cut into bite size pieces (or leftover Faux-tisserie)
1 tsp celtic sea salt
½ tsp black pepper
1 medium yellow onion, diced
2 C kale, chopped (about half a bunch)
1 ½ cup carrots, diced
1 TB dried oregano
1 TB dried parsley
1 tsp dried thyme
½ tsp dried red pepper flakes
pinch of sugar
10 C low sodium chicken broth
2 C Reames frozen Homestyle Egg Noodles (or drained and rinsed can of white variety beans)

1. In a large soup pot, melt 2 TB butter and 1 TB garlic over medium heat, saute one minute and garlic is golden and fragrant.

2. Add bite size chicken, 1 tsp salt and 1/2 tsp pepper. Cook until almost cooked through, about 5 minutes.

3. Add another 2 TB butter, diced onions and carrots to pot and saute 5 minutes.

4. Pour in the chicken broth, mix in the chopped kale, oregano and parsley, thyme, red pepper flakes and sugar. Turn heat up to high and bring to a boil.

5. Turn heat to medium- low, add noodles and simmer 20 minutes, stirring occasionally. After 20 minutes, remove from burner or the noodles will become the size of your mattress! Add any more salt, pepper and red pepper flakes to taste.

Top with fresh parmesan and crumbled pepperoni.  Dip with Grissini or any kind of breadsticks, Buon Appetito!

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original


  1. Hi Nat, thanks for visiting my blog earlier. Btw, your chicken noodle soup looks really comforting. I like it simple with light soup. Thanks and hope you're enjoying your weekend.
    Cheers, Kristy

  2. I love a good rustic chicken noodle soup. These noodles look really good. I have never seen them in the grocery store. I'll have to keep an eye out for them.