Simple Chicken Noodle Soup

We love soup in my lord’s house. I personally can eat soup 4-5 times a week, and typically make a pot of soup on a weekly basis. Soup is a great filler meal, and can be used to put together my husband’s lunch, or a quick mid-week dinner. What I like most about soup, is you have a complete meal in one pot. You may opt to add a half sandwich or salad to it, but soup can always fly solo. Well it needs a spoon to co-star :).

With just a few ingredients, you will have a yummy and super flavorful bowl of soup. This chicken noodle is great to give to someone with a poor appetite, or someone trying to recover from cold symptoms. It does have a bit of kick, which comes from the habanero. If you can’t take the heat, leave it out! Also, feel free to use your favorite noodles. We’ve used a few different types, including the egg noodle pictured. The key is the yummy broth, which is achieved with a bit of creativity in a short period of time. We hope you enjoy!


  • 10 cups of water

  • Pre-made rotisserie chicken, skin removed

  • 8 – 10 Maggi Bullions

  • 1 tablespoon of fresh culantro, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon dried thyme

  • 1 tablespoon dried oregano

  • 1 whole habanero pepper

  • 5 – 6 carrots, cut into medium chunks

  • 4 – 5 stalk celery, cut into medium chunks

  • 1.5 yellow onion, cut into medium chunks

  • 4 garlic cloves, minced

  • 2 bay leaves (fresh if possible)

  • 3 tablespoons of Mrs. Dash, separated

  • 1 teaspoon pink salt (to season veggies)

  • 1 teaspoon black pepper (to seasons veggies)


  • Prepare chicken by cutting in half and removing all skin. Do not break down any further. Set aside.
  • Heat a large stock pot over medium-high heat and add onions, garlic, carrots, and celery. Cook for 5 minutes, stirring often.
  • Add all herbs, 2 tablespoons of Mrs. Dash, and habanero into the mixture, as well as salt and pepper. Stir to combine and allow to cook for 3 minutes. You don’t want the pepper to burst, so be careful.
  • Add all Maggi cubes, and immediately add water. Cook until cubes have dissolved.
  • Once cubes are dissolved, add bay leaves, 1 tablespoon of Mrs. Dash, and submerge the entire chicken, bones and all, into the pot.
  • This step is critical is helping to amp up the broth, giving it a balanced depth that typically takes hours to achieve. This little shortcut will pay off big time!
  • Once the mixture comes to a boil, turn down the stove to low-medium heat. Cook for 15 minutes and taste mixture. If lacking flavor based on your preference, add 1 teaspoon of each herb, and salt as desired.
  • Allow soup to cook for at least an additional 30 minutes, then remove chicken with tongs. Shred chicken off bones into small pieces, and add the chicken meat back to the soup.
  • Simmer for another 5 – 10 minutes and remove from heat.
  • Boil your noodles separately until tender. Rinse and add to the bowl you intend to serve the soup in. Ladle the soup broth over the noodles, and enjoy!!

You will need to make a quick trip to an international market to make this soup. The culantro and Maggi cubes can be easily found there. I’m definitely saying culantro and NOT cilantro. There is a difference. You can get the Maggi cubes online. I’ve included a link below for the cubes, but you can get them locally in select places. Don’t substitute for regulars cubes. Trust me, these Maggi cubes are their own yummy deliciousness!

I want to remind you I’m an Amazon Affiliate. I include links that I may receive a small commission from, at absolutely no cost to you. If you can find these items locally, or through another online vendor, please feel free to do so. The included links are merely a courtesy for those interested.

Maggi Cubes

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