Do you ever have those days when you just want to curl up in front of the fire with a good book and a nice hot bowl of something healthy and delicious? Or maybe you’re sniffling, sneezing, coughing and coming down with a cold. And you want your Mama. I can’t send mom to you, but this chicken noodle soup might be the next best thing. And did you know that chicken noodle soup has been scientifically proven to help when you have a cold?
I’ve added a few tweaks to classic chicken noodle soup to make it more flavorful and good for you. There’s turmeric and ginger, both of which are supposed to have healing properties—and, of course, both are totally optional if you don’t want to add them. If I have time I make this soup with homemade chicken stock, but in a pinch I will use store-bought chicken stock. Either way, this soup is wholesome, full of flavor, and just right on a cold day when you need something healthy and delicious.
I came across this stock recipe in Bon Appetit magazine a few years ago. It’s called Cleansing Ginger-Chicken Soup and it’s great when you’ve had an indulgent weekend and need to eat light for a day or so. I especially love how the ginger in the stock flavors the chicken noodle soup. It’s not at all overpowering but the hint gives it great taste and melds with the other ingredients.
This recipe makes a lot of soup so it’s a great opportunity for you to freeze some for later. I usually make a double batch so I can always have some in the freezer—lovely to give away to friends who are feeling under the weather. Just put it in gallon size freezer bags and lay them flat to freeze or you can freeze it in mason jars. It’s so nice being able to pull out homemade soup when you don’t feel like cooking!
Chicken Noodle Soup
- 2 onions, peeled and quartered
- 4 celery stalks, chopped in thirds
- 8 ounces ginger, unpeeled and chopped in one inch pieces
- 4 cloves garlic, peeled and smashed
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- 1 lemon, halved
- 1 bay leaf
- 1 whole chicken
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large onions, chopped
- 4 carrots, sliced into half-inch rounds
- 4 celery stalks, chopped
- 2 garlic cloves, finely minced
- ½ teaspoon finely minced fresh ginger
- 4 quarts chicken stock
- 1 bay leaf
- ½ teaspoon turmeric, optional – I like the flavor and it’s good for you
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chopped cooked chicken, this is about what you get from one whole cooked chicken
- 1 12 ounce bag egg noodles
- ¼ cup heavy cream
- Salt and pepper to taste
- Chopped parsley, optional
- Place everything in large stock pot. Add 8 quarts water. Bring to a boil over medium-high heat. Cover slightly and simmer for 30 minutes.
- Remove chicken from pot. Cool then debone and chop meat. Put the bones back in the pot of stock.
- Simmer stock for 2 hours.
- In large Dutch oven, melt butter and add olive oil. Saute vegetables in butter and olive oil. Cover with 4 quarts chicken stock.
- Add bay leaf, thyme, turmeric, salt, and pepper. Stir and bring to a boil over medium-high heat. Turn down to simmer.
- Add noodles and chicken and cook for about 15 minutes. Stir in heavy cream.
- Serve with choppped parsley if desired.