Chicken Noodle Soup

Wintertime seems to bring every kind of bug and germ into my house and a warming bowl of chicken soup is a welcoming sight for little ones with stuffy noses. A can of chicken soup never cross my threshold and with a few pantry ingredients, a homemade version can always be on hand. I simmer the soup with a couple of fresh ginger slices. Ginger has lots of curative properties and lends a pleasant heat. Note that this soup is also good on chilly and virus free days.



  • 1 cup medium wide egg noodles
  • 1 cup finely chopped onion
  • 2 cloves garlic, smashed and chopped
  • 2 tablespoons olive or vegetable oil
  • 2 (¼ inch thick) slices fresh ginger
  • 2 carrots, cut into ½ inch thick coins
  • 2 parsnips, cut into ½ inch thick coins
  • 2 celery ribs, cut into ½ inch thick slices
  • 4 cups chicken broth
  • 2 cups water
  • 2 boneless skinless chicken breasts, very thinly sliced
  • 3 tablespoons chopped flat leaf parsley or dill (optional)



  • Cook noodles in a 4 quart pot of boiling salted water 2 minutes before package directions say they’re done. Drain and rinse well under cold running water. Set aside and reserve pot.
  • In same pot, cook onion and garlic in oil until softened, about 6 to 8 minutes. Add vegetables and ginger, and cook until just tender, about 6 to 8 minutes minutes. Add chicken broth and water and simmer, covered, 20 minutes. Uncover and stir in chicken and noodles and continue to simmer until just cooked through, 2 to 3 minutes. Stir in parsley or dill (if using) and adjust seasoning if necessary.



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