Chicken Noodle Soup

This soup is hearty enough to serve for lunch or dinner! Add a cup of frozen green peas as soon as it is done cooking, which adds a bit more color and flavor! You don’t have to wait for a rainy day or get a cold to enjoy Chicken Noodle Soup.

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Guest, Matthew Ordonez


  • 1 medium onion, chopped
  • 10 cups water
  • 5 Tbsp. McKay’s Chicken Style Seasoning
  • 1-2 Tbsp. Better Than Bouillon No-Chicken Base
  • 1 Tbsp. parsley
  • 1 cup carrots, sliced
  • 1 cup celery, finely chopped
  • 1 cup soy curls, broken into bite-sized piece
  • ¼ cup quick barley
  • 1 cup potatoes, peeled and diced
  • 1 cup pasta noodles of your choice

Add onions, water, McKay’s Chicken Style Seasoning, Better Than Bouillon No-Chicken Base, parsley, carrots, celery, soy curls, and barley to a stockpot and heat over medium. Simmer until carrots are tender, approximately 15 minutes. Add potatoes and simmer for another 10 minutes or until tender. Add noodles and cook an additional 10 minutes or until pasta is al dente.

Yields: 10 cups

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!