Snow Day Soup

I guess this is what all that time spent at the gym has been preparing me for.

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As I briefly mentioned in my earlier post, the St. Louis area experienced a snowmageddon of sorts over the weekend. While the snow topped off at a little over a foot on Sunday evening, my school was called off both today and tomorrow due to drifting snow and wind chills 15-30 below zero. Brrrr…but also woohoo!! Two more days of winter break:)

On a freezing cold day like today, what is better than a steaming hot bowl of delicious soup? Well, one might say a nice mug of hot cocoa but soup is also good, mmkay?

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Actually, I used to not be much of a soup person until I met Justin, and let me tell you, boy looovesss soup. He also happens to make really good soup, which is why I now also love soup. Since the grocery store was out of food when we went on Saturday before the storm, for the last two nights we have enjoyed our favorite (and super easy!) chicken noodle soup.

P.S. It is indeed good for the soul in case you were wondering.

Healthy Old Fashioned Chicken Noodle Soup

Serves 4


  • 3-4 quarts chicken broth
  • 4-5 medium carrots
  • 4-5 stalks of celery
  • 3 cloves garlic
  • 1 tsp crushed red pepper
  • ground black pepper to taste
  • 5 mushrooms
  • 2 handfuls spinach
  • 1 head broccoli or 1 bag frozen florets
  • 1 lb boneless skinless chicken breast or thighs
  • 1 lb old fashioned egg noodles

1. First, fill a pot with 3-4 quarts of chicken broth and turn on up that heat to high. Tip: I like organic, free range chicken broth (low sodium is a great choice as well!)

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2. Next, chop up about 4-5 medium carrots and 4-5 stalks of celery and add them to the pot. Tip: I always use organic celery since it is one of the Dirty Dozen, and organic carrots since I consume them so often.

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3. Next up, mince about 3 cloves of garlic and add to the pot along with about a tsp of crushed red pepper and freshly ground black pepper (to taste).

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4. After that, cut up about 5 mushrooms into fourths and add to that pot along with 2 big handfuls of spinach. (For some reason as I type this I imagine a game show host revving up the audience as they shout in unison “Add to that pot!!”)

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5. You’re almost there! Next, cut up the 1 lb of boneless skinless chicken breast or thighs into bite-size pieces and add to the pot (I prefer chicken thighs as I find them to be more flavorful and less dry). Tip: I try to use all-natural or organic hormone and antibiotic-free chicken whenever possible.

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Appetizing, no?

6. Second to last, add your broccoli: Either chop up 1 head of fresh broccoli or just throw in a bag of frozen florets. Please note that the broccoli is added near the end so the florets don’t break apart and become more like broccoli sprinkles.

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7. Last up: the noodles! The noodles go in last so they don’t become all soggy and blah (unless you like that sort of thing–you gotta do you). We like good old-fashioned egg noodles, but feel free to modify to suit your tastes. Add about 1 lb of noodles to the soup…and you’re just about done!

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8. Let the soup cook for another 10 minutes or so once everything has been added. Ladle into bowls and top with a bit of your favorite shredded cheese if you so desire.

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Enjoy and stay warm!

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xoxo ~VKG

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