Posted in Chicken, Dinner, Food, Soup

Homestyle Chunky Chicken Noodle Soup

Posted on by lmc

This post goes out to all the folks that might be suffering from the effects of this year’s harsh cold and flu season…

My week began with a trip to urgent care as I woke on Monday with the symptoms of a bad flu. My chest felt heavy and I had a low hacking cough that shook my core every time it took a hold of me. After being diagnosed with an upper respiratory infection, I headed home with a supply of medication to help ease my discomfort.  I knew that a bit of rest and a pot of piping hot chicken noodle soup would certainly help me find relief.  

This is a quick and easy recipe that has become a family favorite over the years.  Chunks of onion, carrot, celery and chicken make for a hearty base while the steaming hot broth warms the throat and nestles down into the tummy.  Comfort food at its best. To save a bit of time, I often purchase a rotisserie chicken from the local grocer and shred up the juicy, well seasoned chicken before adding it to the broth.  My favorite stock base to use is L.B. Jamison’s.  I follow the directions on the back of the jar.  Perfect every time…  What a welcome recipe when you’re feeling under the weather.

Homestyle Chunky Chicken Noodle Soup

8- 10 cups water

8 teaspoons chicken flavored soup base (or adjust to taste)

3 medium carrot, peeled and sliced

3 stalk celery, sliced

1 medium onion, diced

2 cups shredded cooked chicken

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley

2 cup cooked noodles

Heat water to boiling, add soup base.  Reduce heat to simmer.  Add carrots, celery, onions, pepper, garlic, and parsley.  Simmer vegetables until tender.  Add chicken and cook for an additional 10 minutes, stirring occasionally.  Keep cooked noodles separate and add a small handful to each bowl of soup before serving.  This keeps noodles al dente.

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7 thoughts on “Homestyle Chunky Chicken Noodle Soup”

  1. I have stopped using store bought broth or stock base like “8 teaspoons chicken flavored soup base (or adjust to taste)” in powder or cans. My reason is quite simple. The stuff contains large amounts of salt, msg and umpteen other chemical-like things I simply don’t want in my soup. I get my broth by frying extra vegetables (especially celery, grated carrot, onions and the parsley) first along with the meat. I fry it directly in the soup pot with a couple of tablespoons of oil at med-low heat until there is lots of nice brown in the pan and the smell fills the air. To help draw out the juices and flavour in the vegetables I add a tiny dash of sugar and salt. It takes about a half an hour of frying to get the correct amount browning. I add the water after the browning and the brown dissolves into the water. (For the crock pot I brown in a frying pan and then rinse the frying pan out with the water into the crock pot.) This makes a broth that tastes better than anything from the store. I have also taken to preparing broth in large quantities and home canning it in advance for use when I am not in the mood for waiting for broth (like when I have the flu).

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    1. Thanks for sharing all of your great information. Your method for making flavorful chicken soup sounds fabulous. I, too, use the “low and slow method” when time and energy permit. The recipe I posted today works well when I’m short on time and needing some comfort. Thanks again for all of the great info! 🙂

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  3. ‘In a 2000 study published in the journal of the American College of Chest Physicians, researchers found that chicken soup could help reduce upper-respiratory inflammation’ Huffington post article. 🙂
    So, doctor Linda, here’s wishing you a speedy recovery post chicken soup treatment.
    I use a couple of chicken carcasses and cut up a whole free range chicken and veggies including a bunch of parsley (parsley vital for flavor) Two tablespoons of chicken stock powder for a large pot and vegetables. Cooking the chicken and bones adds flavour to the soup that pre cooked chicken won’t.

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