Thursday, 29 May 2014

Chicken Noodle Soup - Lunch on "C" Day

Well for lunch on "C" day I used CHICKEN

I made Homemade Chicken Noodle Soup. I just couldn't pass "C" day without making wholesome chicken noodle soup. Whenever you're feeling under the weather or craving a "warm comfort soup", this is it!

Servings: 8

1 Tbsp Olive Oil
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 pinch salt
1 tsp fresh thyme leaves (use fresh, not dried)
2 quarts roasted chicken broth (see broth recipe below)
4 oz uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch red pepper flakes (optional)
1 pinch ground black pepper (to taste)


1. Heat oil in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Cook until onions turn soft and translucent, 5 - 6 minutes. 

2. Stir in roasted chicken broth and bring to a boil.

3. Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.

4. Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with red pepper flakes, salt and black pepper to taste. 


1 Rotisserie chicken (remove breast and reserve for soup)
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 tsp salt
3 cloves garlic, lightly smashed
1 Tbsp ketchup (don't worry the soup doesn't taste ketchupy at all!)
2 quarts cold water, or more, as needed


Caramelize the onion, garlic and celery in a little olive oil in a large soup pot, 5 minutes or so. Add in the entire rotisserie chicken, bones, skin and all, (after removing the breasts to reserve for the soup). Add 2 quarts of water and the ketchup. Bring to a boil and then simmer, covered, for 2 - 3 hours. Occasionally skim off and remove any foam that rises to the surface. Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve and voila, roasted chicken broth for chicken noodle soup!


A part from being high in protein, chicken is also low in fat (when not using the skin) and is a far healthier choice of meat to cook with, vs. red meat. Chicken Soup has been the "go to" soup for colds and flu since at least as far back as the 12th century. It has been discovered that chicken soup contains the Amino acid "cysteine", which is similar to what doctors use for patients with bronchitis and other respiratory infections to help clear them.

Roasted, Pasture-Raised (4 oz) (%DV)

Vitamin B3  97.1%
Protein  70.3%
Selenium  56.9%
Vitamin B6  40%
Phosphorus  36.9%
Choline  22.7%
Pantothenic Acid  21.8%
Vitamin B12  16.2%

Give yourself a "feel good" health boost with Chicken Soup!

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