Dinner

Chicken Noodle Soup

Photo of homemade chicken noodle soup.

This chicken noodle soup is “homemade-ish”. It involves a few short cuts but still has that hearty, homemade taste that is perfect for a cold or sick day.

On the Struggle Bus

This week, both my son and I have been ill. I took him to the pediatrician and luckily he didn’t have the flu or strep. He just has a nasty cold and congestion. As a parent, it is so hard to watch your baby feel so bad and not be able to communicate their symptoms. The best I could offer was careful attention, comforting snuggles, and simple cold remedies.

This was also the first time I have been sick at the same time as my son. Gosh, it is draining! And it was terribly hard to focus on my own health because I was so concerned for his well being. I wished for my own mother to come to take care of me but she lives over an hour away. I just wanted some of her homemade chicken noodle soup. Luckily she has taught me how to make soup, and during a phone conversation encouraged me to make some this week. She reminded me that it would be a great treat for my son too because he has a sore throat.

Chicken noodle soup and spoon in a bowl

Homemade-ish Chicken Noodle Soup

I love to make dishes from scratch- like in when I made this braised lamb last week. However, when I’m sick it is a challenge to find the energy. This recipe involves some short cuts. For example, instead of cooking chicken I bought a rotisserie chicken. Also, I used chicken broth I keep in the pantry for emergencies just like this.

Minced garlic, dried herbs, bay leaf, onions, carrots and celery.
Organic rotisserie chicken from Good Foods Co-op.

When extremely tired or sick, what cooking shortcuts do you take? Do you have a favorite soup you eat when under the weather?

Chicken Noodle Soup with Rotisserie Chicken

Ingredients
  

  • 2 Carrots sliced
  • 2 Celery stalks chopped
  • 1 small Onion chopped
  • 3 Tablespoon Unsalted butter
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 8 cups chicken broth I used low-sodium
  • 1 cup water
  • 2 teaspoons lemon juice
  • 3 cups cooked chicken dice or shredded
  • 8 oz egg noodles uncooked, medium size

Instructions
 

  • In a large pot, melt butter over medium heat. Sautè onions, celery and carrots for 4-5 minutes until softened.
  • Add garlic and cook 1 more minute.
  • Add italian seasoning, salt, chicken broth, water, lemon juice, and chicken. Stir to combine.
  • Bring soup to a boil, uncovered. Stir in egg noodles and lower heat. Cook until egg noodles are al dente, stirring occasionally.

Notes

Optional: Serve soup with saltine crackers, crusty French bread, or garlic toast. 
Keyword chicken noodle, soup

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