Chicken Noodle Soup to the Rescue!


Oh how I love cold and flu season. Unless you keep your kids locked in the house all winter it’s pretty much a given that they will get sick at some point. The germs, runny noses and coughs are everywhere you turn. This week the biggest baby in our family got sick…my husband! Why is it that men can’t function when they are sick? Just a sniffle and their world comes to a halt. Homemade soup was at the top of his list of requests. A big warm bowl of it truly is the best medicine!

I’ve tried many chicken noodle soup recipes but I always come back to the one by Tyler Florence. I never have the time, or patience, to make my own stock so I just buy store bought and I think it comes out just as tasty. Here is my twist on the recipe!


3 tablespoons olive oil

6-8 medium carrots, peeled and cut into 1/2-inch-thick slices

4 stalks celery, halved lengthwise and cut into 1/2-inch-thick slices

2 medium onions, chopped

4 cloves garlic, minced

1 bay leaf

2 fresh thyme sprigs

3 quarts chicken stock/broth

10 ounces dried wide egg noodles

1 Rotisserie chicken, chopped or shredded

Kosher salt and freshly ground pepper

1 handful fresh parsley, finely chopped



1. Place a large pot or Dutch oven on stove over medium heat. Cover with olive oil and add in carrots, celery, onion, garlic, bay leaf and thyme. Cook and stir until vegetables are softened but not browned.



2. Pour in the chicken stock and bring to a boil.


3. Add the noodles and simmer for about five minutes or until tender.


4. Stir in the chicken and continue to simmer until heated through. Season with salt and pepper.


5. Sprinkle with a handful of parsley and serve with a crunchy grilled cheese sandwich. Guaranteed to make everyone feel better!


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