Jump to RecipePrint Recipe

In 2012, Rudy and I went on a trip to The Keys between Christmas and New Year’s. I love to travel and to me half the fun is in the planning. I like to research where to go, what to see, and perhaps most importantly, where to eat. The first day started out innocently enough. You know, a couple bloody marys with our lobster-laden brunch at Blue Heaven. Then off to see the sights, hit the beach, and drink more drinks until we got hungry for more lobster or coconut shrimp or whatever else was on the list. We also found a couple gems that were not on the original list that we can’t wait to revisit someday. Kojin Noodle Bar was great for a late-night noodle bowl and El Meson de Pepe had the best plantain chips I’ve ever eaten. I will write more about what we discovered in Key West in the future because I have plans to recreate some of that yumminess.

At the outdoor bar at Blue Heaven

By day 4, our roller coaster of gluttony and digestion was winding down. For our last night in The Keys we decided to just eat in a restaurant that was located across from our hotel. As we lounged in our room, I looked up the menu and read some of the options out loud. I asked him what he felt like eating. His response is something we still joke about. He looked up at the ceiling with his hand on his stomach and said, rather pathetically, “A side salad and an ice water.” At first I thought he was joking but he was spent. I guess that’s a sign of a successful vacation.

The next day was New Year’s Eve and we headed back towards Jacksonville. We visited the Kennedy Space Center before stopping in Cocoa Beach for the night. By now I was feeling the same way Rudy was the day before. I don’t think we drank or ate anything that night. We walked out to the beach to countdown to 2013, share a kiss, check out the moon, and then returned to our room to finish our Walking Dead marathon.

It was quite a memorable trip but we were ready to get back. The last thing we felt like eating was basically anything from a restaurant. Anything anyone else had made. We needed something homemade and soothing and warm and sippable. We needed chicken noodle soup. New Year’s Day 2013 was the day I created this recipe. It’s simple and if you have only eaten chicken noodle soup from a can, you have to try it. I promise it’s easy. And of course, delicious. And it is a recipe we make a lot when someone in the house isn’t feeling well.

So, if you overdo it a bit during the holidays, or you’re traveling and need a tummy jump-start after returning home, this is a winner. It’s also great as a leftover turkey recipe.

Another note: If you are fortunate enough to have leftovers, you will need additional chicken broth to add when you warm it up the next day. The noodles will soak up a lot of the original broth while in the fridge.

Let me know if you try this recipe and how you like it. Even better, take a pic, post on Instagram, and tag me: @dredgeanddrizzle.

Chicken Noodle Soup


  • 1 rotisserie chicken pre-cooked
  • 1 tablespoon olive or coconut oil
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • salt and pepper to taste
  • 4 large carrots peeled and chopped
  • 3 celery stalks washed and chopped
  • 8 cups chicken broth
  • 2 cups water
  • 16 ounces egg noodles not Homestyle
  • curly parsley for garnish


  1. Pull the meat off the chicken and set aside. Discard the skin and bones.

  2. Heat the oil in a dutch oven or large pot over medium heat and add the onion, garlic, salt, and pepper. Stir often so the garlic doesn't burn.

  3. When the onions are trasluscent, add the carrots and celery and cook until the carrots get nice and bright orange. (About 3 minutes.)

  4. Add the chicken broth and water and simmer until the carrots are almost completely tender.

  5. Bring to a boil and add the noodles. Cook according to the cook time indicated on the package.

  6. Turn the heat down to low and add the chicken.

  7. Ladle into bowls and garnish with parsley.

Shares 0