My Chicken Noodle Soup

Today my littlest one has the flu. Red and watery eyes, expressionless face, hot, cold, just uncomfortable. She’s young still so I wanted to make sure she gets her liquids, but she’s already sick of my herbal tea. What’s a mom to do?…chicken noodle soup from scratch for dinner.

This particular soup has a squeeze of lemon in it at the end, which ignites the flavor but also just tastes so good when you feel so bad. I don’t know why.

You can use whatever type of chicken in your soup, but nothing beats the flavor of roasted chicken, and its pretty hands-off. I used wings for their quick cooking time and value and I wasn’t cooking up a huge batch so I just needed a small amount of meat. But feel free to roast a whole chicken and save what you don’t use or roast bigger pieces like breasts or thighs, whatever you have on hand or feel like buying.

Here’s a soulful and satisfying soup for your under-the-weather loved ones and you can make it in under 30 minutes. (That’s one episode of Dora for you parents!)

  • 4 chicken wings, organic and fresh, dried with a paper towel and at room temperature (about 1/2 a pound)
  • 1/2 medium onion, diced
  • 2 cans low sodium chicken stock, or about 4-5 cups homemade chicken stock
  • 3 small, organic carrots, diced
  • 2 stalks celery, diced
  • 1 tablespoon unsalted organic butter
  • 3 tablespoons olive oil, divided
  • 1/2 tablespoon fresh rosemary
  • 1/2 tablespoon fresh thyme
  • 1/2 cup white wine
  • 1/2 lemon
  • 1 teaspoon kosher salt
  • sea salt to taste
  • freshly ground black pepper
  • freshly chopped parsely (optional for garnish)
  1. Preheat oven to 400 degrees with a small sheet pan inside. Heat a 10 inch saute pan and add oil, approximately 2 tablespoons. Add chicken and brown on all sides, still pinkish inside. Transfer to the heated sheet pan and cook for 10 minutes or until cook through.
  2. In a large saucepan, melt butter and equal amount olive oil. Saute onion, celery and carrots together until onion turns translucent, 5-10 minutes. Add herbs and teaspoon kosher salt. Stir and add chicken stock all at once, bring to a simmer for 10 min.
  3. Meanwhile, cook up egg noodles in salted water. While they are cooking, take chicken out of the oven, place on cutting board and let cool a few minutes before cutting the meat off and coarsely chopping it, adding it to the stock and vegetables. Foodie option: Deglaze the sheet pan with the white wine. Strain the wine and deglazed mixture into the stock for flavor depth.
  4. When noodles are finished, add to equal proportions with meat and vegetables. Check seasoning, add sea salt to taste. Squeeze lemon to taste and grate fresh pepper, sprinkle parsley. Serve with a kiss on the cheek and a hand to the forehead of your little (or big) love.