Chicken Riddle Soup and Our Menu Plan

By January 17, 2011April 15th, 2019Cooking, Main Dishes, Menu Planning, Soups

Well, are you surviving the weather? We had about a foot of snow last week, with more coming today and ice tomorrow. I can handle the snow…but ice, I hate!

Our menu plan went pretty well last week, except by Friday, I was just too tired to cook, so we ordered take-out.

Sunday morning I made a crockpot full of Sloppy Joes, two Lasangas, Sausage Breakfast Casserole, a batch of Cranberry Bread, Chocolate Chip and Snickerdoodle Cookies, and was done in about three hours. We had some good friends that had a death in the family, so I wanted to take them some meals and treats for the week. I just doubled everything, and we put some meals in the freezer for Doug and the boys while I’m gone to Blissdom.

I need to plan some time to cook like that more often, it really cuts down on time in the kitchen during the week. And it’s nice having the mess only once.

Today’s recipe comes from a Pampered Chef Cookbook…Kids in the Kitchen. There are so many cookbooks that I love, and just simply forget to use them. A couple weekends ago, we were heading out to buy Nick a new catchers mitt for baseball, and I wanted to fix a quick lunch before we left.

This made a ton of soup, there were 6 of us for lunch and we had plenty leftover for lunches during the week.

Chicken Riddle Soup

Chicken Riddle Soup


  • 1 small onion, chopped fine
  • 2 medium carrots, peeled and chopped medium
  • 2 celery stalks, chopped medium
  • 3-5 chicken bouillon cubes
  • 2 tablespoons margarine or butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 2 packages Chicken Flavor Ramen Noodles {just the noodles, I didn’t use the seasoning packet}
  • Chicken {either a cut-up whole fryer, pieces of chicken or boneless skinless chicken, whatever you like to use}
  • 5 cups water


  1. Add water to large saucepan, add chicken, onion, celery, carrots, bouillon cubes, salt and pepper and boil on stove for about 30 minutes, depending on how large your chicken is. This will make a nice stock for the soup. Drain saving the liquid, and vegetables.
  2. Saute’ garlic in butter until slightly brown. Add the vegetables and saute’ slightly. Meanwhile, remove bones from chicken.
  3. Add stock {liquid} back into saucepan and bring to boil, add the vegetable and garlic mixture, chicken and noodles {be sure to break them up a bit} Boil for about 5 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Note: The recipe calls for using boneless skinless chicken and cooking it in oil, but I like the flavor of the broth when you boil the chicken. So I changed it up a bit. You could certainly use the boneless skinless chicken if you want.

Our Menu Plan…

Monday – Soup {Chicken Riddle Soup} and Sandwiches

Tuesday – Kung Pao Chicken {Barbara Bakes recipe}, Rice

Wednesday – Quesadillas, Chips & Salsa

Thursday – Baked Italian Chicken {$5 Dinners recipe}, Salad

Friday – Pizza

Saturday – Doug cooking for new series

Sunday – Chicken Marsala {GoodLife Eats recipe}, Garlic Mashed Potatoes, Salad

Did you have a chance to check out the adorable Charm Necklaces and the Free Vista Print Calendar? HURRY, the Necklace deal ends tonight at midnight and the Free Calendar ends tomorrow (Tues) at midnight!

I’m linking to…Tempt My Tummy Tuesday,$5 Dinner Challenge, Menu Plan Monday, Mouthwatering Mondays, Delicious Dishes

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