Chicken Soup for Every Soul

As someone who lives for warm weather, days by the pool, and patio margaritas, I work hard to find the redeeming parts of cold weather and dark days. Especially after the holidays when the ‘spirit of the season’ switches to watching what you eat and working out.

It can be a drag. Chicken Soup helps. On bitter cold days, there’s nothing better than holding a bowl of soup and letting the comforting aromas waft over you. When you’re under the weather, it may be just what the doctor ordered. Chicken Soup makes the winter better.

It seems I’m not alone. There are endless varieties of chicken soup, and cultures all over the world have made this classic meal their own with local ingredients and cooking styles.

Below you’ll find my tried and true recipe for Classic Chicken Noodle Soup. It’s a family favorite for a reason – it’s easy to make and it’s delicious. And, since the winter is long, I’ve included three supplemental recipes that take my Classic Chicken Noodle Soup and give it a twist. From Chicken Ramen with soy and lime juice to Creamy Chicken Chowder, you’re sure to find a recipe your family will love as much as mine.

Classic Chicken Noodle Soup


  • 1 Tbsp. Harris Teeter Extra Virgin Olive Oil
  • 1 medium onion, finely diced
  • 2 stalks of celery, finely diced
  • 2 large carrots, peeled and cut into coins
  • 1 clove of garlic, pressed or finely minced
  • 4 cups Harris Teeter Chicken Cooking Stock
  • 1 Tbsp. fresh parsley, chopped, plus more for garnish
  • 2 bay leaves
  • 2 cups cubed cooked chicken (I like to use Rotisserie Chicken for this!)
  • ½ lb. Harris Teeter Egg Noodles
  • Salt and pepper to taste
  • ½ lemon, juiced


Step 1: Add olive oil to a large Dutch oven and warm over medium heat. Add onion, celery and carrots. Cook, stirring occasionally, for four minutes, or until veggies get soft and turn translucent. Add garlic and stir again until fragrant, about 30 seconds more.

Step 2: Add stock and parsley. Bring to a boil.

Step 3: Add cubed chicken and noodles. Cook for another 8-9 minutes or until noodles are tender.

Step 4: Taste for seasoning and add salt and pepper as needed. Remove from heat and stir in lemon juice. Ladle into bowls and enjoy!

Creamy Chicken Chowder

Alternate Ingredients:

  • 3 Yukon potatoes, cubed
  • 1 cup Harris Teeter Frozen Sweet Corn
  • 1 Tbsp. Harris Teeter All Purpose Flour
  • 1 cup Harris Teeter Whole Milk
  • 1 cup Harris Teeter Shredded Cheddar Cheese
  • ¼ cup Harris Teeter Premium Center Cut Bacon, cooked and crumbled
  • Omit: Egg noodles and lemon


Step 1: No changes.

Step 2: Add potatoes in with stock and parsley. Bring to a boil and continue cooking until potatoes are tender, about 20 minutes.

Step 3: Add cubed chicken and bring back to a simmer. In a small bowl, whisk together flour and milk until there are no lumps. Pour into the pot and bring back to a simmer, stirring until thickened.

Step 4: Remove from heat, taste for seasoning, and add in cheese. Stir until smooth. Top with bacon before serving.

Southwest Chicken Soup

Alternate Ingredients:

  • 15 oz. Harris Teeter Seasoned Black Beans, drained
  • 14.5 oz. Harris Teeter Diced Fire Roasted Tomatoes
  • 11 oz. Harris Teeter border Blend Corn, drained
  • 1 Tbsp. Cilantro
  • Juice of 1 lime
  • Omit carrots, parsley, noodles and lemon


Step 1: Omit carrots and proceed as instructed.

Step 2: Substitute parsley for cilantro and proceed as instructed.

Step 3: Add cubed chicken and canned ingredients. Cook for 15 minutes on a low simmer, stirring occasionally.

Step 4: Substitute lemon for lime juice and proceed as instructed.

Chicken Ramen

Alternate Ingredients:

  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. Harris Teeter Low Sodium Soy Sauce
  • 2 packages ramen noodles, seasoning packets discarded
  • Garnish: Harris Teeter Sriracha
  • Juice of 1 lime
  • Omit parsley, egg noodles and lemon


Step 1: Add ginger when the garlic is added and proceed as instructed.

Step 2: Substitute parsley with cilantro, and add soy sauce with the chicken stock. Bring to a boil.

Step 3: Substitute egg noodles for ramen noodles and cook until tender, about 3 minutes.

Step 4: Substitute lemon for lime juice and proceed as instructed.

Katie Harding is the publisher of Forks and Folly. A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.