So, I have a slight obsession with Sally’s Baking Addiction’s recipes. I usually just use her baking recipes, like cakes, cupcakes, pies, etc. I get her email newsletters and this popped up. I usually make homemade Chicken Noodle soup on my own, but she had this creamy version that was only 200 calories per cup. Now, I don’t like potatoes in my chicken noodle soup, so I skipped that (even though it says not to) and added a little bit more flour and half-and-half instead, so the calories ended up being the same either way.

I also added 1-2 teaspoons of parsley, because I feel like it’s not really chicken noodle soup without parsley. The pepper was also a bit overpowering until I added the parsley. So, if you don’t want parsley, I recommend cutting the pepper down to 1/4 teaspoon instead of 1/2 teaspoon.

Next time I make this, I’m going to use wild rice instead of noodles and see how that turns out!

Leftoversssssss! It makes about 10 servings! I meal prepped three days worth and this was leftover!



  • Add 1-2 teaspoons of Parsley to round out the flavors and tone down the pepper
  • If you don’t like potatoes, just add a little more flour, and half-and-half to thicken it in place of the potatoes. Calories about even out doing this.