Super Simple Chicken Soup


I had a request from my daughter, Kylie, to have homemade chicken soup this weekend. She hadn’t been feeling well this past week, and this seemed to be just the thing that was going to cure her. Her only request was, “just salt and pepper for seasoning, no spices”. Hence, the super simple chicken soup recipe I came up with. It’s hard for me to use just salt and pepper, I love to add seasonings and lots of flavor to everything I make. I wanted to make this dish per her request though and that’s just what I did.

I started off by roasting three small boneless, skinless chicken breasts in a preheated 425 degree oven for 35 minutes. I drizzled a bit of olive oil over the chicken before sprinkling a pinch of kosher salt, a pinch of pepper and a pinch of dried thyme (an herb, not a spice … that was going to be my argument, should I need one).

While the chicken was roasting, I started cutting up the vegetables I would be using in the soup so they’d be ready to sauté in a couple tablespoons of olive oil. I have this great cutting tool that used to be my Grandma’s. I wanted my carrots to have a bit of a fancy edge to them, so used this to cut them. I loved telling Kylie that this used to be her great grandmother’s and I was so excited to use it in preparation for my meal tonight.

I also cut up celery and a white onion, and minced 5 cloves of garlic.

Once the chicken was done, I shredded it.


After the vegetables had cooked for about five minutes and started to soften, I added the chicken and garlic to my Dutch oven. After that, I added four cups of reduced sodium vegetable broth and four cups of reduced sodium chicken broth.

While the soup was simmering, I joined Dennis in the family room where he was happily watching the Packer game and cheering like crazy. Did you happen to see that Hail Mary pass by Aaron Rodgers? It was incredible. I’m sure the neighbors on both sides heard Dennis cheering throughout the second half of the game.


After letting the soup simmer on the stove for an hour, I added 4 cups of water. I used a half package of spaghetti noodles and broke them into small pieces to add to my soup at this point. At the same time I added the noodles and water, I added about a tablespoon of fresh thyme. I let the soup cook about another 15 minutes until the noodles were done. I served our soup with a crusty loaf of multi-grain bread. It was a simple, Sunday supper. Just what the patient ordered for tonight.


  • 3 boneless, skinless chicken breasts
  • 5 large carrots, peeled and cut into chunks
  • 5 stalks of celery, cut into chunks
  • 1 white onion, chopped
  • 5 cloves of garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 teaspoon dried thyme, for the chicken
  • 4 cups low sodium chicken broth
  • 4 cups low sodium vegetable broth
  • 4 cups water
  • 2 tablespoons olive oil for Dutch oven and a drizzle for the chicken
  • 2 teaspoons kosher salt, plus a pinch for the chicken
  • 2 teaspoons pepper, plus a pinch for the chicken
  • 1/2 package spaghetti noodles, broken into small pieces


Preheat oven to 425 degrees. Lay chicken on a sheet pan and drizzle with olive oil, a pinch of kosher salt, a pinch of pepper and a 1/2 teaspoon dried thyme. Roast chicken in for 35 minutes.

In a large Dutch oven, pour 2 tablespoons olive oil. Add carrots, celery and onion and cook about 5-7 minutes, until they begin to soften. Shred cooked chicken breasts and add to vegetables, along with garlic. Add chicken broth and vegetable broth and cook over medium-low for an hour.

In last 15 minutes, add noodles and 4 cups of water. Turn heat up to medium-high.

Serve with crusty bread of your choice. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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