Chicken Soups

Nothing soothes a sore throat or upset stomach quite like chicken soup and it’s super easy to make at home. I’ve tried quite a few different recipes and landed on two favorites — one more traditional (and probably better for sick days) and one a bit more “gourmet” and just as delicious.

First, the traditional one, adapted from Fix-It and Forget-It – Feasting with your Slow Cooker:

Traditional Chicken Noodle Soup:

  • 5 cups hot water
  • 2 chicken bouillon cubes
  • 46 ounces of chicken broth
  • 2 cups cooked chicken
  • 1 teaspoon salt
  • 1/3 cup thinly sliced celery
  • 1/3 cup thinly chopped carrots
  • Assorted spices – I usually add a little bit of oregano and basil for some extra flavor.  Garlic is yummy too!
  • 4 cups uncooked noodles

Pour all ingredients except the noodles into the crockpot and cook on low for 4-6 hours. About 1/2 hour before the timer is done, add noodles and allow them to finish cooking with the rest of the soup.


My other favorite recipe comes from The Simple Wife. I’ve never tried it in the crockpot, but I’m sure the recipe could be adapted. The wine adds a unique flavor and Joanne recommends homemade noodles, which are actually really easy and delicious!

(Side note: If you’re not familiar with The Simple Wife blog, you should check it out. Along with this delicious soup recipe, she has a lot of ideas for simplifying life as mom, wife, and home manager and her faith has been an encouragement to me for years. About 18 months ago, she suffered a major stroke and now the blog shares details of how to pray for her and her family, as well as the beautiful picture of a family loving each other and God in the midst of hardship.)

soup recipes

Joanne’s Chicken Noodle Soup:

  • Onion
  • Carrot
  • Celery
  • Garlic
  • Italian seasoning (I use basil, oregano, and thyme)
  • Salt
  • Pepper
  • Chicken stock (homemade is much better than the packaged type!)
  • Chicken
  • White wine
  • Noodles (Joanne suggests making your own, but I normally just use boxed noodles. They’re not as good, but cut out a couple steps for me.)

Chop the onions, carrots, and celery and saute them in olive oil until they’re browned.  Add the garlic, salt, pepper, and italian spices.  To thicken the broth, add a little flour and stir.

Add broth (preferably homemade) and bring to a boil.

Add the chicken and let it cook. I put whole chicken breasts in raw and let it simmer with the lid on for awhile. The chicken picks up all the yummy flavors as it cooks and when it’s done cooking, I pull it out, chop it up, and then add it back into the pot.

Dump in a full bottle of wine (or pour yourself a glass first… I won’t tell.)

Add the noodles and let them cook for about 10 minutes.

As I mentioned in my post about planning for mom’s sick days, I make extras of these soups and freeze them for when I’m sick later in the season.  Freezer soups are also a great gift to give a friend when she’s sick!

Do you have a favorite soup recipe? We had buffalo chicken soup at a restaurant recently and it was incredible – I’m planning to try my hand at it soon and will share the recipe here if it turns out well!


Easy Breakfast for A Group

Some of my extended family came to visit recently. Altogether, we had 6 adults and 5 children. One morning, after a carriage ride around downtown Charleston, everyone came back to our house for brunch. I didn’t want to make an intense make-ahead meal (I’d rather hang out with my guests than cook!), but I also wanted to eat as soon as possible once we got home. I gave myself 30 minutes to prepare the brunch before we all sat down to eat. I needed simple recipes for a brunch that appealed to both children and adults. The menu I came up with included oatmeal, quiche, bacon, and fruit. I think everyone enjoyed it! From babies to grandparents, there was something that appealed to everyone, and it was completely stress-free for me.

The quiche I made is as easy as could be. It’s crustless, which cuts out a few steps for the cook and I don’t feel like it’s missing much by not having a crust. It can be made with spinach or broccoli and uses whatever cheese(s) you want. You can serve the quiche hot or cold, whichever works for your schedule. I cooked the quiche before we went on our carriage ride and then refrigerated it until we got home.

It’s totally flexible – my favorite kind of main dish.

Crustless Broccoli Cheddar Quiche

The original recipe calls for spinach and Monterey Jack cheese. Each time I’ve made it, I’ve varied the vegetable and cheeses, depending on what I had on hand. This version was my favorite:

1 medium onion
Olive oil
10 oz. frozen broccoli (or spinach)
3 cups shredded cheese (I used 2 cups of Cabot extra sharp cheddar and 1 cup of mozzarella to help take the cheddar’s edge off)
5 eggs
Salt and pepper, to taste

  • Heat up about a tablespoon of olive oil in a frying pan. Add onion and cook, stirring often, until soft.
  • Add in chopped, thawed broccoli and cook until soft.
  • In a medium-sized bowl, beat eggs and mix in cheese, salt, and pepper.  Add onion broccoli mixture.
  • Pour into pie dish and bake at 350 degrees for 30 minutes.
  • If serving warm, allow to cool for 10 minutes before serving. Or, if you’ve made it ahead of time, just stick it in the refrigerator and pull it out when you’re ready to eat.

I meant to make crockpot Irish oats but completely forgot, so just threw some quick oats and water on the stove and 5 minutes later, the oatmeal was done.

I precut cantaloupe and oranges the night before.

The bacon was probably my favorite part of the meal. Trader Joe’s sells a package of nitrite/nitrate free bacon for $5 and it is delicious! I just recently started cooking it in the oven (following this recipe) and love how easy it is to clean up. The bacon grease doesn’t splatter all over my kitchen like it used to when I cooked bacon on the stove.


  • I cut the bacon in half while it’s still in the packaging and remove the packaging. If you only want some of the bacon, this works perfectly for storing the second half.
  • Line a baking dish with parchment paper and put the bacon on top.
  • Place the dish in the oven and turn it on to 400 degrees. The bacon cooks while the oven preheats and after about 20 minutes is the perfect combination of crisp and juicy. I use tongs to take the bacon out of the pan and put it on a plate lined with paper towels to absorb some grease before serving.
  • To clean up, all I have to do is put the parchment paper in the trash can. Love it!

Do you have any favorite brunch items or tips for cooking for a crowd?