This hearty chicken noodle soup is just what Dr. Mom ordered. A bowl of homemade comfort food goodness that is sure to warm your belly on a cold winter’s day or soothe your soul if you are feeling sick. This soup is easy to make on the stove top or in the slow cooker and freezes really well making it a great make-ahead-meal.

Guuuuuuuuuuys. I’ve been sick for weeks! Four weeks, actually. Which is basically FOR-EV-ER.

This flu season has been. The. WORST. I got sicker than poo on Christmas night (not a nice present thank you very much) and am only just starting to feel like a human again. And while I don’t think I had the flu for the full four weeks, I am pretty sure it started out that way and then just stuck around for an extra long vacay as a head/chest cold. Blerg. I don’t think I have ever gone through so many boxes of tissues in my life.

So basically I have been living off of sparkly water, cold meds, and pot after pot of this chicken noodle soup for the past month. What a way to kick off the new year!

This recipe makes a BIG POT of soup. We’re talking like 2 gallons of magical chicken noodle soup (this girl doesn’t mess around). Which is never a problem at my house because we LOVE it. It also freezes really well, so I always usually have a few containers in the freezer for “emergencies” such as sick days, cold and rainy days (or snow days for those of you in those frosty northern regions), PMS days, or anytime you just need some good old comfort food.

You can also make this in a slow cooker (though you may need to cut the recipe in half depending on the size of your slow cooker). Add the egg noodles about an hour before you’d like to eat so they don’t end up just disintegrating in the broth.

I have found that you can add just about any pasta noodle to this soup and it comes out fine. I have used dry egg noodles, lemon pepper pappardelle, bow-tie farfalle, and even pasta shaped like snowflakes.

My grandma’s recipe for homemade egg noodles are my favorite but sometimes you just don’t have time for that. Especially if you are feeling sick.

Ladle yourself a big bowlful and season with fresh ground black pepper. Serve with oyster crackers, saltines, crusty bread or whatever you’d like. Enjoy!

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Cure-all Chicken Noodle Soup

By Heidi

January 5, 2018

• Categorized: Dinner

This hearty chicken noodle soup is sure to warm your belly on a cold winter’s day or soothe your soul if you are feeling sick. This soup is easy to make on the stove top or in the slow cooker and freezes really well making it a great make-ahead-meal.

• Prep Time: 10m
• Cook Time: 50m
• Total Time: 1h
• Yield: 8 quarts

Ingredients

• 1 tbsp. olive oil
• 2 lb chicken, boneless, cut into 1 inch cubes
• 2 tbsp. butter
• 1 large onion, chopped
• 3 tbsp. whole roasted garlic cloves (or minced if you prefer)
• 6 large carrots, chopped
• 6 celery stalks, chopped
• 16 c chicken broth
• 1 tsp. celery salt
• Salt + Pepper
• 16 oz egg noodles

Instructions

1. In a large soup pot over medium heat, heat 1 tbsp olive oil. Add chicken cubes and cook until browned on the outside. Remove chicken and set aside. *You can use any sort of boneless chicken cuts that you like. I like a mix of light and dark meat. **You can skip this step by using pre-cooked chicken. If I am short on prep time, I will often buy a whole roasted chicken and just cut it up. It's also a great way to use up any leftover grilled or roasted chicken.
2. Add the butter and melt right in the bottom of the same pot, leaving the fond (all those yummy burnt on bits) from the chicken. Add the chopped onion, garlic cloves, carrots and celery. I like to use whole roasted garlic cloves because I LOVE chunks of garlic, but that isn't for everyone so if you prefer you can use minced garlic. Saute in the butter until the onions start to brown and become slightly transparent.
3. Pour in all of the chicken broth, celery salt and add the cooked chicken back in. Bring to a rolling boil. Reduce heat and simmer until veggies are tender, about 30 minutes. Check the flavor of the broth and add salt and pepper to taste. I like to add a LOT of pepper, but again, this is a personal preference.
4. Add the egg noodles and continue to simmer until the noodles are cooked, about another 10 minutes. Don't worry too much about overcooking the noodles, they are going to soak in that broth for a long time. I will make a big pot of this soup and let it simmer on the stove top for over an hour while I bake bread or do other things before dinner.
5. Ladle yourself a big bowlful and season with fresh ground black pepper. Serve with oyster crackers, saltines, crusty bread or whatever you'd like. This soups is great for a make ahead meal and freezes really well. You can also make this in a slow cooker (though you might need to cut the recipe in half depending on the size of your slow cooker). Just do steps 1 and 2 on the stove top and then pour everything into the crock, add the broth and seasonings and cook on low for 6-8 hours (or on high 3-4). Add the egg noodles about an hour before you'd like to eat so they don't end up just disintegrating in the broth.