Lightened Up Creamy Lime Chicken Noodle Soup

When ever the weather drops down to anything less than 60 degrees, I get out my big ol’ pot and make soup for dinner.

Lightened Up Creamy Lime Chicken Noodle Soup

Soup unfortunately is the one food the 4/5 people in my family loooooaattthhh. I’ve tried everything I can to get them to accept that soup will make an appearance at least once a month. Fancy bowls, cool spoons, funky straws, bowls with built in straws, cheesy sandwiches for dipping, gold fishes for toppings…

My husband still protest every single time. What a picky little turd he is.

But I’ve learned if I play off the textures and flavors that my family likes, I am more likely to get a few sips and slurps. Yes, you heard that right. If I make food that uses ingredients they like, the luck will be in my favor. I don’t know why it took me so long to figure that out.

Lightened Up Creamy Lime Chicken Noodle Soup

So here is what I did: For starters, the noodles.

THESE egg noodles have been a game changer. They are the perfect thick and chewy noodle that taste as almost if you made them yourself. But you didn’t, because it’s 2016 and no mother has time to do that right?

My kids will usually eat the noodles no problem. I say usually, because kids USUALLY don’t do the same awesome thing more than twice.

Next, the flavors.

Adding cream just makes everything taste better. I might have started to buy heavy cream more often than I’m proud to admit. Have you ever drank heavy cream? I mean, no one has right? That would be absurd. This soup is a little lighter and uses light coconut milk, but no one noticed. I however did. No bloating for me! T.M.I.

What about limes? It just takes this soup to a whole new level, a level that makes my husband’s taco truck heart flutter. He loves Mexican food so much that I have limes, cilantro and salsa on hand all the time. And heavy cream.

Because…I don’t mind the bloat every so often…

Lightened Up Creamy Lime Chicken Noodle Soup

Lightened Up Creamy Lime Chicken Noodle Soup
  • ½ onion, diced
  • 3-4 cloves garlic, diced
  • 3 TB. olive oil or butter
  • 4 large carrots, peeled and chopped
  • 3 large celery sticks, chopped
  • 3 TB. flour
  • 10 c. chicken or vegetable broth, or 5 boullion cubes
  • 2 cans light coconut milk
  • 1 rotisserie chicken, shredded (about 2 cups)
  • 1 package egg noodles, thawed for about 2-3 hours before hand, then separated and placed on a plate.
  • ⅓ c. shredded parmesan cheese
  • salt and pepper to taste
  • 4-6 limes
  • cilantro or parsley for topping
  1. In a large pot, heat oil or butter. Add in onion and garlic. Toss and cook for 3-4 minutes or until translucent. Next add in carrots and celery. Toss and stir for about 3-4 minutes.
  2. Sprinkle on flour, continually stir and whisk the flour for about 30 seconds.
  3. Pour in water slowly, while whisking flour. Continue to whisk. Let soup come to a a boil. Whisk in coconut milk, reduce to a simmer and cover for 10 minutes.
  4. Add in egg noodles, stir every so often so that the noodles don't stick to the bottom of the pan. Cover and let cook for about 10 minutes, or until the noodles are al dente. Add in chicken, seasonings and cheese.
  5. Stir and serve.
  6. squeeze ½ lime per bowl of soup.
  7. Top with tortilla chips, fresh herbs, more cheese, etc.

Lightened Up Creamy Lime Chicken Noodle Soup

So…..What’s your favorite kind of soup and how do you get your kids/husband to eat it? Share all the details/tricks/manipulations with me!


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