Tuesday, March 19, 2013

Grandma's "Good For What Ails Ya" Chicken Noodle Soup

I have been fighting off some kind of bug for the last few days. I am not sure if it is a cold or maybe it is just allergies. I love Spring, but Spring doesn't seem to love me! I have a sore throat, headache, the whole sinus 9 yards ya know? So in the middle of me laying on my sofa and feeling sorry for myself I had a flashback of my Grandmother's chicken noodle soup. I know I have mentioned that my Mom wasn't really into cooking much, but my Grandma? That woman could cook like no other! Her homemade soups and breads were my favorite and that was exactly what she would make if someone was feeling under the weather. All I had to do was give her a little sniffle and she would have me under a blanket on her sofa with the wonderful smell of this soup wafting in from her kitchen.

Now I have changed a couple of things in her recipe, but not much. I added fresh herbs in place of the dried, stock in a box in place of her homemade and where she would roast a whole chicken (when she made soup she made a LOT of soup) I roasted a couple of boneless skinless chicken breasts. I wanted to cut the time of the process, but all in all this her recipe. The best ding dang thing for a cold I have ever had! 

Grandma's "Good For What Ails Ya" Chicken Noodle Soup

2 tablespoons extra-virgin olive oil, plus some for drizzling
2 large boneless skinless chicken breasts
Kosher salt and pepper
2 teaspoons dried poultry seasoning
1 large onion, chopped
5 garlic cloves, minced
3 medium carrots, cut lengthwise and then into half moons
3 celery ribs, cut lengthwise, and chopped
2 tablespoons fresh thyme leaves, chopped
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 handful fresh flat-leaf parsley, finely chopped

Preheat oven to 350 degrees F.

Cover baking sheet with tin foil and place the chicken breasts on the foil. Sprinkle each side with salt, pepper, and the poultry seasoning. Drizzle with olive oil. Bake for 15 to 20 minutes, or until internal temperature reaches 155 degrees. Remove from the oven and cover with foil. The chicken will continue to cook while you prepare the soup.

Heat the 2 tablespoons of olive oil in a large soup pot over medium heat. Add the onions, carrots, garlic, celery, bay leaf, and thyme. Cover the pot and allow the veggies to sweat for about 15 minutes, stirring occasionally. Remove the lid and season with salt and pepper. Add the chicken stock and bring to a boil.

Shred the chicken breasts and add to the soup. Once the soup boils add your noodles and cook for an additional 15 minutes. Remove from the heat and adjust the seasoning to taste. Stir on the parsley and ladle into soup bowls. Serve with crusty bread (or tissues).

Serves 6


  1. Sounds delish, Bobbi. I, too, have great memories of my Grandma's cooking. I think that's a part of what makes us feel better, the warm memories that come from making the comfort foods of our parents and grandparents.