This is a simple but flavorful Chicken Noodle Soup.
Grandmas just know how to make you feel better when you’re sick, don’t they? Somehow that soft hand to your forehead to test if you have a fever is more accurate than any thermometer. And sitting with you in a steaming hot bathroom to decongest your sinuses is better than any vapor rub. And then there is the soup. You all know what I’m talking about. It’s that piping hot chicken broth with noodles, chicken, and a few veggies. Nothing else compares to the healing powers of this soup.
Now of course there is some scientific proof to back this up, such as all of the vitamin A and zinc in the soup, or just the simple fact that the broth is very hydrating which is great for you when you’re sick. But I think it’s the love that goes into the soup from a woman who loves you and would labor all day over a hot stove just to make you a little cup of nurturing, medicinal soup.
Well, this soup may not live up to all the memories of my Grandmother’s soup, but it will definitely help you feel better when you’re sick. And you won’t have to spend all day in the kitchen. This is a very easy soup to make but it has a great depth of flavor. I started with a fully cooked rotisserie chicken to add flavor and give me a jump start in the process. You put it in the pot and it does all the flavor work for you.
Only the pure in heart can make a good soup. – Beethoven
Since flu season is in full swing and experts say it will be worse than last year, I hope that you are able to make this soup and serve it to all the sick people in your life. Or serve it to yourself if you’re the one who is feeling ill. And as you are cooking it, I hope that a little bit of that supernatural grandmother healing power will make its way into your soup.
If for some reason your soup is not super natural, you might want to get a thermometer, vapor rub, tea, and tissues. I’m not a doctor and I’m not a grandma, but those things always make me feel better when I have a cold or flu.
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- 1 Fully Cooked Rotisserie Chicken
- 2 cups chicken broth
- olive oil
- 1/2 onion sliced
- 4 carrots peeled and sliced
- 3 celery stalks sliced
- 3 garlic cloves minced
- 8 oz egg noodles
Remove meat from the rotisserie chicken. Shred meat and set aside.
Place chicken bones and carcass in a large stock pot. Add chicken broth to the pot. Add water to cover chicken. Bring to a boil over high heat. Once it boils, reduce heat to a simmer. Simmer for 90 minutes.
Strain the liquid (broth) from the pot and throw the bones away. Place broth in a separate container.
Place the pot back onto the stove over medium heat. Add some olive oil to the pot. Add in onions and saute for 2-3 minutes. Add carrots and celery and saute 2-3 more minutes or until onions are translucent. Add garlic and saute for 1-2 minutes.
Add broth back into pot and bring to a boil. Salt and pepper to taste. Add noodles and boil for 9 minutes.
Reduce heat and add chicken. Once chicken is heated through the soup is ready.