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Chickun Noodle Soup

October 29, 2012



I ended up getting pretty sick for a few days with a cold. I was really craving a nutritious, yummy, comfort meal. So Sean very nicely made this soup for me! All on his own. 🙂 It was great to have him make it and it was also delicious! The soup made a lot of left overs too so that was also really nice because I was able to eat it for lunches and whatnot while he was at work.

Chickun Noodle Soup


  • 4 cups of water
  • 2 celery stalks, slivered
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 1 large carrot, cut in rounds
  • 1 can of cannellini beans (white kidney beans!)
  • 1 tsp thyme
  • pinch of ground cumin
  • 1-2 tsp Italian seasoning (we didn’t have this so he made his own of basil, marjoram, oregano, rosemary, and thyme)
  • 3 cubes vegetarian-chicken bullion
  • 2 large bay leaves
  • 1 tbsp sea salt
  • 2 handfuls of small noodles (vermicelli)
  • 1/2 tsp black pepper (or to taste)


  1. In a pot add oil, onions, and spices (minus bay leaves), then saute.
  2. Add the broth, carrots, celery, and the beans.
  3. Simmer for 35-45 minutes and then add any remaining vegetables.
  4. Once the last ten minutes are approaching, add the pasta.
  5. Remove the bay leaves, salt, and adjust the flavourings.

Anywho, this soup was really delicious. I’m looking forward to Sean 😉 making it again next time I am sick. It was a good and hearty soup, so what else can you ask for when you’re sick?

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