Homemade Chicken & Herbed Noodle Soup

Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

This is the one meal I make that absolutely everyone in my family loves!  That means from my granddaughter to my mother, and even the in-laws ~ everyone agrees I make a mean Homemade Chicken Noodle Soup!  In today’s recipe I cranked up the flavor by making my own herbed noodles.  Seriously – this was a game changer!  I have always used frozen noodles in the past, but by making my own I was able to add even more flavor and texture to our all-time favorite soup!

These noodles were super simple to make, and I’m including a link here.  But if you’re pressed for time, or prefer to use store bought – by all means – do what you need to do in order to make this belly pleasing, soul warming, cold virus fighting, nutrient packed, incredibly delicious soup!  I actually made this in my Ninja Cooking System – which I love and never ever want to be without….EVER!  However, any crockpot will work.  The advantage of the Ninja is that I can switch from slow cooker to the stovetop setting with a simple turn of the dial.  This helps cook the noodles faster, but it’s not necessary, as they will cook just fine in a regular crockpot – it’ll just take a little longer!

Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

The basic recipe is dump everything except the noodles in the pot, cook it all day, shred the chicken, add the noodles, cook a little longer, serve and enjoy!  Anybody can make this!  It’s a perfect recipe for the timid beginner cook, or for the experienced cook who loves a healing bowl of homemade soup!  I pack the broth with all the flavors of the vegetables, along with rosemary, thyme, and sage to give it a richer and more interesting flavor profile.  The heavy dose of garlic not only deepens the flavor of the homemade soup, but also helps ramp up the medicinal value of  the broth!  Garlic has been proven to shorten the duration and lessen the severity of cold symptoms.  It’s also helpful in reducing high blood pressure and cholesterol levels.  Garlic also contains antioxidants that have been shown to help prevent Alzheimer’s and other forms of dementia.  

Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

Homemade Chicken & Herbed Noodle Soup | cookeatbehealthy.com

Tip: Serve this hearty and healing soup with a piece of Rustic Overnight Roasted Garlic Rosemary Bread for a complete meal guaranteed to keep you warm on even the coldest days!

We love this Homemade Chicken & Herbed Noodle Soup so much that I always try to keep at least a couple bowls in the freezer for those inevitable sick days we all experience every winter.  Instead of “Take 2 aspirin and call me in the morning”, I say eat a bowl of Homemade Chicken & Herbed Noodle Soup and maybe you won’t need to call the doctor at all!

Homemade Chicken & Herbed Noodle Soup
Serves 8
Made in the crockpot, this is the only Homemade Chicken Noodle Soup recipe you'll ever need!
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Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
188 calories
23 g
25 g
4 g
15 g
1 g
375 g
864 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
375g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 864mg
36%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
11%
Sugars 8g
Protein 15g
Vitamin A
184%
Vitamin C
11%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 chicken breasts
  2. 8 cups chicken stock - I prefer Kitchen Basics brand
  3. 1 recipe Herbed Noodles ~ link in blog ~ or 12 ozs. frozen noodles
  4. 6 cloves garlic, minced
  5. 1 large onion, chopped
  6. 6 stalks celery, sliced
  7. 6 large carrots, peeled and sliced
  8. 1 1/2 tsp salt - more or less to taste
  9. 1 tsp ground black pepper
  10. 1 tsp dried rosemary
  11. 1 tsp dried thyme
  12. 1 tsp dried sage
Instructions
  1. Place all ingredients (frozen chicken breasts need not be thawed) except noodles in crockpot, and cook on low, approximately 6-7 hours.
  2. 90 minutes before serving, turn temperature to high.
  3. Remove chicken and shred with 2 forks. Return to crockpot.
  4. 30-40 minutes before serving add noodles to bubbling hot soup, stirring occasionally, and cooking until noodles are al dente.
  5. Serve piping hot with a side of crusty bread for a perfect fall or winter evening meal!
Notes
  1. I highly recommend keeping a few bowls in the freezer for those days when you need a little "medicine" in a bowl to make you feel better!
  2. I also suggest next time you buy a crockpot to invest in a Ninja Cooking System. It's the most versatile appliance in my kitchen - and also one of the most frequently used! No affiliation - just a super happy owner!
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calories
188
fat
4g
protein
15g
carbs
23g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Avocado Pesto on Grilled Chicken & Vegetables

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

This was the first meal we cooked on our brand new grill.  The grill in which my husband literally invested blood, sweat and tears.  Well – no tears per se….but blood, sweat, a few swear words, and 5 stitches from the doctor at convenient care!  Poor guy!  He’d gotten the base all together and when I went out to help him lift the actual grill portion onto the base, he grabbed what was obviously a very sharp metal edge and sliced his finger open!  😟  

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It looks like he’s saying University of Iowa is #1….and the fact that he’s wearing an Iowa shirt only perpetuates that idea, but truly he’s not!  Our daughter goes to Iowa State…arch rivals to U of Iowa.  He just insists on wearing that shirt even though Anna has bought him dozens of ISU shirts!  I thought for sure the shirt would get bloody and ruined, but somehow it remained unscathed….it’s the shirt that will not die!!!  LOL!!!

So 45 minutes later we were back home and I was helping him finish the assembly process!  Thankfully we got it together and moved into location with no further incidents, and I was able to prepare our delicious dinner of grilled chicken and vegetables with avocado pesto.  Seriously this is sooooooo good!  I told Mr. CEBH that I could eat this meal everyday for the rest of my life and never tire of it!  

New grills are so pretty and clean!  This is probably the one and only time you’ll see the inside of mine!!!  😉

Grilled Chicken And Vegetables | cookeatbehealthy.com

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

I wanted to use some basil a friend had given me, and I had some very ripe avocados so the idea of making avocado pesto seemed perfect!  And truthfully when I say I’d eat it this meal everyday – I mean it!  My favorite fair weather meal is grilled chicken and vegetables!  It’s simple, I don’t have to heat up the house cooking dinner, it’s 100% flexible depending on which vegetables I have on hand, and varies depending on which seasonings and spices I use on the chicken and vegetables!

Avocado Pesto Basil | cookeatbehealthy.com

For this recipe I used basil and lemon on the chicken because those flavors are perfectly complemented by the avocado pesto which is jam packed with basil, and brightened with lemon juice and zest.  The chicken marinated for about 3 hours in a mixture of olive oil, lemon juice and zest, a little salt, pepper, and garlic, some red pepper flakes, and of course….fresh basil!

Prior to grilling, the vegetables were seasoned very simply with EVOO, salt and pepper, garlic, and a few red pepper flakes.  I like to keep the vegetables pretty simple so their flavors can shine through, and in this dish, so that nothing else competes with the avocado pesto flavors!

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

The pesto is made from avocado, basil, garlic, olive oil, red pepper flakes, salt, and walnuts.  I prefer to use walnuts over pine nuts because number 1 – I don’t like pine nuts, and number 2 – I love walnuts!  Pretty good reasons, eh?!?  Really though, if you find pine nuts a little too “earthy” tasting, as I do, then use walnuts instead!  They are mild enough that they add very little to the flavor profile of the pesto, they’re waaaaaay cheaper than pine nuts, and they are full of omega-3 fatty acids so they’re super healthful as well!

Avocado Pesto | cookeatbehealthy.com

Isnt it pretty?!?  I just love the vibrant green color!  It doesn’t get much better than avocado pesto…2 of my favorite foods/flavors in 1 lovely recipe….YUMMMMMMMM!   

For the veggies I chose zucchini, mushrooms, tomatoes, onions, and bell pepper.  I cut almost everything into approximately the same bite sized pieces, but because zucchini practically screams “SPIRALIZE ME“, that’s exactly what I did!  And besides – I love using my Kitchenaid mixer with the spiralizer attachment.  I feel like such a pro-fesh-shun-ul when I use it!  Either that or a spy, because the box it comes in kind of looks like a spy kit to me!  😉  I used the ribbon spiralizer blade and out of 1 large zucchini I got what seemed like miles of zucchini ribbon!  Check out the mini video of me spiralizing the heck out of a zucchini….I find it mesmerizing!  Click the link to see it!

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Spiralized Zucchini Ribbons | cookeatbehealthy.com

Grilled Vegetables | cookeatbehealthy.com

Avocado Pesto on Grilled Chicken & Vegetables
Serves 4
Delicious avocado pesto made with bunches of fresh basil pairs perfectly with grilled chicken breasts and vegetables in this healthy summertime dish!
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
534 calories
27 g
37 g
41 g
22 g
6 g
514 g
660 g
11 g
0 g
33 g
Nutrition Facts
Serving Size
514g
Servings
4
Amount Per Serving
Calories 534
Calories from Fat 353
% Daily Value *
Total Fat 41g
63%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 23g
Cholesterol 37mg
12%
Sodium 660mg
28%
Total Carbohydrates 27g
9%
Dietary Fiber 10g
41%
Sugars 11g
Protein 22g
Vitamin A
60%
Vitamin C
278%
Calcium
17%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Avocado Pesto
  1. 1 ripe avocado
  2. 2 cups packed fresh basil leaves
  3. 1/2 cup walnuts
  4. 3 cloves, or 3 tsp chopped garlic
  5. 1/4 cup extra light tasting olive oil
  6. Zest and juice of 1 lemon
  7. 1 tsp red pepper flakes
  8. 1/4 salt - more to taste
For the Chicken
  1. 2 boneless skinless chicken breasts
  2. 2 tbsp extra virgin olive oil
  3. Zest and juice of 1 lemon
  4. 1/2 tsp salt
  5. 1/2 tsp red pepper flakes
  6. 1 tsp ground black pepper
  7. 1 clove, or 1 tsp chopped garlic
  8. 8-10 large basil leaves, chopped
For the Vegetables
  1. 1 very large zucchini, spiralized, or cut into bite sized pieces
  2. 1 pint grape tomatoes
  3. 2 cups quartered mushrooms
  4. 1 bell pepper, cut into bite sized pieces - I used an orange pepper
  5. 1 large Vidalia onion, cut into bite sized pieces
  6. 2 tsp EVOO
  7. 1 clove or 1 tsp chopped garlic
  8. 1/2 tsp each salt and pepper
  9. 1/4 tsp red pepper flakes
For the Avocado Pesto
  1. Combine all ingredients in the bowl of an 8-10 cup food processor.
  2. Process on low until well combined.
  3. Place in covered dish and refrigerate until ready to serve with grilled chicken and vegetables.
For the Chicken
  1. Combine all marinade ingredients in a gallon size resealable bag, then add chicken, coating both sides with marinade, and refrigerate at least 2-3 hours, turning occasionally, until ready to grill.
For the Vegetables
  1. Combine all ingredients in a resealable bag and toss to coat vegetables in oil and seasonings.
For Grilling the Chicken and Vegetables
  1. Heat grill to medium.
  2. Place chicken breasts on grill and cook, turning once, for a total of about 20 minutes.
  3. Check for doneness of chicken by inserting meat thermometer in thickest part of breast, the chicken is done when juices run clear, and internal temperature reaches 165 degrees.
  4. Remove from grill and rest 5 minutes before slicing.
  5. Place the vegetables in a grill pan, or on a grill mat, and grill over medium heat along with the chicken.
  6. Stir vegetables a time or two to ensure even cooking.
  7. Remove from heat when the vegetables are slightly charred and fork tender - about 15 to 20 minutes.
To Serve
  1. Plate a serving of vegetables, top with 1/2 sliced chicken breast, then top with a generous scoop of avocado pesto.
Notes
  1. Before refrigerating pesto, place a piece of plastic wrap directly on the surface to help slow the browning of the avocado.
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calories
534
fat
41g
protein
22g
carbs
27g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
The fat and calorie count assumes you’ll be using the entire recipe of pesto – so don’t panic!  You’ll only use about 1/4 the recipe for 4 servings!  I think this is a very good thing, because then I have leftover pesto to use on fish, a panini sandwich, mixed into olive oil and vinegar for a delicious salad dressing, as a dip for fresh veggies, etc. etc. etc……you get the idea!  

Grilling is the best!  I wish we could gril year round, but Iowa winters get pretty brutal to do that!  There’s a few hearty souls who manage, but we’re just too wimpy I guess!!!  What’s your favorite grilled meal?  Share in the comments!!!