FIT Hits the PAN Friday – Chicken Noodle Soup

This recipe comes from my friend Jenn in New Hampshire. Many, many years ago we worked together at a staffing agency here in Florida. Thanks to the wonders of social networking, we were able reconnect! This is one of three recipes she shared with me this week and I will definitely be trying them all! This recipe is super easy and makes more than enough for leftovers! Enjoy!

*Photo from

Chicken Noodle Soup


  • 6 chicken thighs (I recommend boneless/skinless)
  • 2 1/2 c. egg noodles
  • 2 onions, peeled & chopped
  • 5 carrots, chopped
  • 5 celery ribs, chopped
  • 1 c. mushrooms, sliced
  • 1/2 c. kale, chopped (I substituted spinach)
  • 8 cloves garlic, minced
  • 2 tbsp. extra virgin olive oil
  • 4 bay leaves
  • salt & pepper


  1. Heat oil in large (very large!!) pot.
  2. Cook thighs +/-4 minutes on each side. Break them up into bite sizeĀ pieces.
  3. Add onions, carrots, celery, and garlic and saute 4 more minutes.
  4. Add 3 quarts (12 c.) water, stir, and bring to a boil.
  5. Add kale and mushrooms.
  6. Turn to medium low and simmer 20 minutes.
  7. Add egg noodles and simmer another 20 minutes.

Nutritional Info Per Serving – 137 calories, 7 g fat, 13 g protein, 16 carbs, 75 mg sodium, 3 g sugar


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