The Best Chicken Noodle Soup

7 Aug

Recently, the Culinary Chick was diagnosed with a pulled abdominal muscle. This left me  in severe pain , and with  virtually no appetite. I am on several medications that require food, so ever mindful of sodium intake and simplicity, I decided to make myself some chicken noodle soup. After all; I had the technology.

Well, not only did it serve its purpose of getting much needed nutrients in my body, but it was great. No frills; it was just what I needed. And besides, it only took an hour and its a healthy alternative to any canned product out there.  This makes about one gallon; enough to have leftovers to freeze for the next time you feel the need for some comfort food.

You will need:

Baking dish

heavy bottomed stock pot

chef knife

cutting board

vegetable peeler

wooden spoon

measuring spoons

liquid measuring cup


1/4 cup olive oil

3 carrots, peeled and sliced

3 celery ribs washed and chopped

2 medium onions, peeled and diced

1 bay leaf

1/2 to 1 tbl. coarse grind black pepper

1 1/2 heaping tbl. chopped garlic

8 cups chicken stock or broth

2 tbl. chopped parsley

6 oz. ( 1/2 bag) No-yolks egg noodles

3 each large chicken breasts, or 5 large chicken thighs ( about 2 – 2 1/2 lbs.)

Salt and pepper

Wash and trim chicken of visible fat. Season chicken on both sides and bake in 350 degree oven until done. Let cool, then remove skin and discard. Pull chicken off bone; discarding any addition fat and skin. Cut into bite-sized pieces and  store in separate container.  Refrigerate.

Heat olive oil in heavy bottomed pot over medium heat. Add carrots, onions and celery and saute for 6-7 minutes, or until tender and aromatic. Add garlic and bay leaf; cook for an additional 2 minutes.  Add stock or broth. Bring to a boil. then reduce heat to simmer. Let cook for 30 minutes, skimming surface of soup for any fat or impurities.

Add egg noodles, pepper, chicken and parsley. Let cook until noodles are done; about six or seven minutes. Serve in warm bowls with crusty bread.

Note: I purposely omitted salt from the soup, because of the aforementioned reasons. If you feel you would like to add more seasonings, do so. Make this soup your own.

2 Responses to “The Best Chicken Noodle Soup”

  1. Daniel August 7, 2008 at 8:48 pm #

    Wow, pulled abdominal muscle. That sounds brutal. Still, chicken soup is good for all that ails. Best wishes for a speedy recovery from us at

  2. culinarychick August 11, 2008 at 1:29 am #

    Thanks, Daniel!

    I start physical therapy on Tuesday. Wish me luck1


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