Chicken Noodle Soup for the Soul...

It's the most wonderful time of the year!… and with that comes Cold and Flu Season. For the first time, my husband, daughter and I all have colds at the same time. Finally making use of all the travel sized tissue pouches I purchased for our Summer trip.

Since I'm pregnant there is not much I can take to relieve this stuffy mess in my nose and head… or let me say there is not much I want to take. I'm weird that way. Something that always makes me feel better is a nice warm bowl of Chicken Noodle Soup.

Have you ever wondered if there are actually healing qualities to the soup your mom always made for you when you got sick?… Well, in fact, research has shown that YES, Chicken Soup is not just good for the soul, it is nutrient-dense, easy to digest, rich in flavor and–boost healing. Research is proving that the amino acids that were produced when making chicken stock reduces inflammation in the respiratory system and improves digestion as well as boosts the immune system.

I used the carcass from our Turkey bird to make a very delicious bone broth. To make this miracle cure starting with your Bone Broth.

Not the prettiest pic… Don't waste time making pretty chops in veggies. You can even use the veggies a veggies that are starting to soften that were hiding in your fridge drawer.

Not the prettiest pic… Don't waste time making pretty chops in veggies. You can even use the veggies a veggies that are starting to soften that were hiding in your fridge drawer.

  1. Place bones from Chicken or turkey into a stock pot.
  2. Add in Celery, Onions, Carrots for additional beneficial nutrients.
  3. Fill pot with water to cover ingredients. You can add in fresh herbs for flavoring.
  4. Bring to a boil then reduce to a simmer for a minimum of 6 hours. Cooking it on low and slow will help to extract the most nutrients. Chicken/Turkey broth can cook for up to 24 hours.
  5. Strain broth and store for later use.

A few tips: 

  • Remove fat with strainer as it comes to the surface
  • Let the broth cool completely before putting it in the fridge or freezer. This will prevent food poisoning.
  • Freeze for up to 3 months. I love freezing in 1 oz cubes to use in other recipes.

Making Chicken Noodle soup is relatively easy once you have your broth. First prepare your Mirepoix by chopping 3 carrots, 3 celery stalks, and 1 onion. I let my daughter cut 1 carrot stick and 1 celery stick with a safety- that made her day! If your kiddos are older, let them cut more. To help the process, cut the carrot in half length-wise so that it doesn't rock when they are trying to cut it. It also makes it a bit thinner so the knife can cut through.

carrots.JPG
kiddo cutting celery

In the pot you will make your soup in (no unnecessary dishes to wash in my kitchen), sauté the chopped veggies in 2 TB butter and Olive Oil. Once they are soft, add in the prepared broth and 2 bay leaves. Then add in your Shredded Chicken. Shredding Chicken is another great tasks for kids (ages 6+)- give them 2 forks and let them go to town.

*Time saver: If you are short on time, but a rotisserie chicken made from the store. Use the meat for your soup and save the bones to make another bone broth. If you don't have time to make the broth. Freeze the bones in a Freezer Bag until you have time one weekend to make a good supply of broth.

Back to the task at hand, once the Chicken is added, bring the liquid to a boil. Then add in your noodles… You can of course use store bought noodles, egg noodles are best. If you have a little time to spend, go ahead and make egg noodles. This was a fun afternoon project for me and my 2 year old. I will share that recipe next.

homemade egg noodles

Once the noodles have had time to cook, about 10 minutes. Stir in S&P to taste and desired seasonings, I use parsley because my broth was heavily seasoned. Serve hot & enjoy!!


Recipe for Chicken Noodle Soup

  • 2 TB Butter
  • 2 TB Olive Oil
  • 4 Carrot Sticks, chopped
  • 4 Celery Stalks, chopped
  • 1 Onion, Chopped
  • 1 tsp minced Garlic
  • 2 Bay Leaves
  • 2 Quarts Chicken Bone Broth
  • 3 Cups cooked Chicken, shredded
  • 2 Cups Egg Noodles (recipe in next post)
  • Salt & Pepper
  • Parsley
  1. In large pot, melt butter and stir in O.O, stir in carrots, celery, onion & garlic. Cook until veggies soften, approximately 7 minutes. Add in 2 bay leaves.
  2. Add in bone broth and simmer for 10 minutes.
  3. Stir in shredded chicken. Bring the liquid to a boil.
  4. Stir in noodles and cook until noodles are ready, approximately 10 minutes.
  5. Season with S&P to taste.
  6. Serve Warm & Enjoy!!

chicken noodle soup