Goodbye Cold & Flu Season: Homemade Chicken Noodle Soup Recipe
Let’s face it, the cold and flu season isn’t fun and when it hits my family I alway make a batch of homemade chicken noodle soup. My husband grew up on this and I have been making this soup for many years. He prefers linguine noodles, just like what he grew up with, so you will need both a fork and spoon for this soup. Feel free to customize the soup using your preferred type of noodle. The split chicken is best for making the chicken stock, the nutrients from the bones are key in this cold and flu fighting soup. My toddler loved eating the chicken, which I was happy with considering it was simmering in the nutrient rich stock. Success!
- 1 Pound - Linguini Noodles (or your noodle of choice)
- 1 Large Tomato
- 3 Stocks of Celery
- 4 Lage Carrots, peeled and cut in half. OR 10 baby carrots
- 3-4 Pound - Bone-in Split Chicken Breast
- 1 - 16 ounce Low Sodium Chicken Stock
- 3-4 pinches of kosher salt
- In a large stock pot, add the whole tomato (don't need to cut it) celery stocks and carrots. On top add the split chicken breast. Fill the pot with water until the chicken is covered
- Place on stove top and bring to a boil. Once boiling turn temperature down to medium and allow the chicken to cook until the chicken reaches 163 degrees
- When the chicken is cooked, remove from stock pot and place in a bowl. Set aside
- Use a second bowl and place a sieve over the top. Strain the chicken stock liquid to remove the celery, tomato and carrots. Add the newly strained chicken stock back into the large stock pot. Place back onto stovetop
- Add the 1 pound bag of noodles to the chicken stock, bring to a boil and cook based on the product packaging
- While the noodles are cooking, start to break down the cooked chicken. It will be hot so I use a tongs or a fork to remove chicken breast and chop to smaller size pieces
- When noodles are almost cooked, add in the chopped chicken and add the chicken broth to the stock pot. Stir and simmer for 30 minutes
- Enjoy immediately, or allow to cool and store in refrigerator for up to 3-4 days.
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.