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Ever wonder why for centuries chicken noodle soup has been hailed as the soup of choice when you are sick? Because when it’s made from real chicken stock it has amazing healing properties. In the cookbook Nourishing Traditions by Sally Fallon, she shares this quote, “Why is chicken soup superior to all things we have, even more relaxing than ‘Tylenol?’ It is because chicken soup has a natural ingredient which feeds, repairs, and calms the mucus lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives…and parasites. Chicken soup…heals the nerves, improves digestion, reduces allergies, relaxes and gives strength” Hanna Kroeger, Ageless Remedies from Mother’s Kitchen.
Recently we returned home from a long road. You know, the kind where you are trying to stay focused on staying awake so you eat WAY too much junk food in the process; and by the time you get home from your much anticipated vacation you feel exhausted and sick to your stomach. Yeah, so, that was us. When I was younger I was able to brush things like this off, get a good night’s sleep and wake up feeling great. But nowadays, that stomach ache seems to hang on a little longer. By the second day after returning home and still not feeling great, I decided we needed something light and nutritious for dinner. Something that would add healing to our recently abused insides.
Luckily before our trip I had made a fresh batch of chicken stock, so I pulled out what was needed and made chicken soup. After dinner we were already starting to feel better, and by the next morning, both my husband and I were feeling great! I love that chicken stock helps to provide nutrition and healing to our bodies.
One of the things that I love about this soup is how simple it is to make. I almost always have the ingredients on hand, and it takes just a few minutes to throw it all together. Especially if you keep shredded chicken on hand like we do. We also love this soup with our homemade Hawaiian Sweet Rolls. If you are really short on time and don’t have any chicken stock prepared you can also make this using chicken broth or just water and then adding bullion to enrich the flavor. If I’m in a bind (meaning, I don’t have any chicken stock prepared), I like using Better than Bullion instead of regular bullion cubes since it doesn’t contain any MSG. I also use these egg noodles when I don’t have time to make them from scratch. Enjoy, and Happy Healing!
- 3 Tbs butter
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 8 cups chicken stock or chicken broth
- 2 cups shredded chicken
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
- Add butter, onions, and garlic to a large soup pot and saute over medium heat. (If using raw chicken, saute in a separate sauce pan, then transfer to the larger pot when completely cooked).
- Add the carrots and celery and cook until slightly tender, about 5-7 minutes.
- Add the chicken stock, shredded chicken (or cubed chicken if you just made it in the sauce pan), and seasonings. Heat to a slow boil.
- Add egg noodles and cook for 10-15 minutes or until tender.
- Serve immediately.
Mmmmm….. looks YUMMMMY!
Thank you! I learned the techniques from Mom. 😉 It’s definitely one of our favorites!
This was so good!!! I used the recipe to make chicken stock then the soup. Easy and delicious! Whole Family loved it.
I’m so glad you enjoyed it!! Thanks Chrissy! 😉
Thank you for this wonderful and easy recipe. I made a batch for the deep freezer (half for me and half for mom:). I actually roasted a whole chicken, picked all of the meat off for the soup (and used what was left for chicken salad). For the chicken stock, I saved the dripping, skin, and bones and put them in a pot with 8 cups of water (and some salt and pepper) and let it simmer for a few hours. I strained it through a mesh strainer, let it cool, skimmed the fat off the top and used it in my chicken. I will be making this soup over and over again!
Thank you for sharing! That’s how we love to make it too! I’m so glad you enjoyed it! 🙂
This was so delicious! The only bad thing was the amount of egg noodles. I used exactly what was suggested in the recipe and the amount of noodles was overpowering and soaked up a lot of the liquid. Next time I make it though I will just cut back on noodles 🙂
Hi Colby, you can definitely cut back on the noodles, or you can cook them separately and then just add them in right before you serve it. I have been cooking the noodles separately more recently on a variety of recipes and this has helped a ton so that the noodles don’t soak up all of the liquid. Thanks for sharing!! 🙂