One thing I absolutely love cooking is a piping hot soup! I grew up eating a lot of delicious stews and soups, so to me it has always been a comforting dish. This is the time of year a lot of people are catching colds and need something to warm up. Chicken noodle soup is a classic, filled with electrolytes, protein and veggies that is so good for the soul! As a newlywed, and admittedly new to cooking, I’m really into cookware right now! I just love the Toffee Delight KitchenAid nonstick set, it looks gorgeous in our kitchen, extremely easy to clean and very high quality. I took out my set to whip up this recipe, see more below…


I find a lot of my recipes off Pinterest, and this recipe looked easy enough to try. I added a few more ingredients for flavour but you can get the original source here.


Here’s what you need:

2 Chicken Breasts (untrimmed)

5 Cups of Chicken Broth (I use organic and low sodium)

10 Cups of Water

Olive Oil to saute veggies

1 Medium Onion, finely chopped

3 Medium Carrots (2 carrots grated, 1 carrot sliced into thin rings)

2 Medium Celery Sticks, finely chopped

1/2 lb Rotini Pasta

3 Tbsp fresh dill

2 Tsp of Vegeta Seasoning

Sea Salt, Pepper & Garlic Salt to taste

*I add a little sprinkle of vinegar and a little chopped fresh garlic to my bowl for taste as well (personal choice)





Step 1: In a large pot, combine 10 cups of water with 5 cups of chicken broth and salt. Bring to a boil then add your chicken breasts and boil for 20 minutes. While that is cooking, follow with Step 2…


Step 2: In a skillet, sauté onion over olive oil over medium heat until golden, then increase to med/high heat and add carrots, celery and more oil as needed. Stir until soft and golden brown and then add to the soup pot.








Step 3: Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min.


Step 4: While the pasta is cooking, remove chicken thighs from the pot and use a fork and knife to shred the chicken. Return the chicken to the pot.








Step 5: Season soup with Vegeta, garlic salt, sea salt and pepper. Finally add 3 tbsp of dill and remove from heat!









This recipe was adopted from Natasha’s Kitchen.

Thank You to KitchenAid for partnering on this post!