Some call it "Grandma's Penicillin".  Whether you're sick or not, a good bowl of chicken soup will cure what ails ya.

KathyWhyte/ WNBF News
KathyWhyte/ WNBF News
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Chicken Vegetable Noodle Soup (prep. time about 1 hour if using store-roasted chicken. Serves 12 or more)

1 whole roast chicken

3 organic carrots, peeled, diced into coins

3 stalks of celery, chopped

1 small onion diced

4 cloves garlic, diced (or use 5-6 cloves of roasted garlic)

1 medium potato, skin-on, chopped into cubes

1 C. frozen peas

1 C. mushrooms, sliced

1 small can cut green beans (including the liquid)

½ package egg noodles


Stalks of thyme, oregano, sage and basil

1 Tb. whole black peppercorns

1 quart water (plus additional chicken stock if needed)

Chopped flat-leaf parsley to garnish

Allow store-roasted chicken to cool. Remove skin (and set aside for your favorite pets).  Pull meat from the bones and set bite-sized pieces aside.  Tie the herbs and pepper corns together in cheese cloth with a string to make a bouquet garni.  Hang the string outside the large stock pot for easy removal.  If you have a wire basket that fits in your pot, put the chicken carcass in that for easy removal and to keep small bones from getting into the soup.  Place the vegetables and herbs in the pot. Top with the chicken bones and pour water in until about 2/3 of the way to the top of the chicken carcass.  Bring water to a boil and lower to a simmer.  Allow to cook for at least a half hour to extract the flavor from the chicken, vegetables and herbs.  In a separate pot, start salted water to a boil and cook the noodles until they only start to become pliable.  Remove from heat.  When the carrots, potato and other vegetables are tender.  Remove the chicken bones. (If you didn’t have a screen basket for inside the pot, use a slotted spoon to make sure all the smaller bones are out of the soup.  Taste the stock.  If the herb balance is good, remove the bouquet garni. Add salt and pepper if needed.  Stir in the chicken meat as liquid continues to simmer.  Add chicken stock or additional water if needed.  Stir in noodles and continue to simmer until the noodles finish cooking.  Garnish with chopped parsley. Serve with good croutons, crusty bread or crackers.

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