I thought I’d share the recipe that I use with you because I’m betting there are lots of cold people who would really like a good recipe for chicken noodle soup. I don’t remember where I got this recipe from or I would certainly give credit where credit is due.

Prep time: 20 minutes  

Total time: 50 minutes  

Yield: 8 servings

Chicken Noodle Soup
Ingredients
  • 1 1/4 cup sliced carrots
  • 1 1/4 cup sliced celery
  • 1 1/4 cup chopped onion
  • 12 cups chicken broth or stock
  • 1 tablespoon salt
  • 1 teaspoon poultry seasoning
  • 1/4 cup cold water
  • 3 cups diced, cooked chicken
  • 1 1/2 cups wide egg noodles
Directions
  1. Pour broth in large stock pot, add salt and poultry seasoning and bring to a boil
  2. Stir in carrots, celery, and onion. Reduce to a simmer, cover and cook for 20 minutes
  3. Mix cornstarch in cold water until completely dissolved. Add, a little at a time, to the soup, stirring constantly (do not just dump it in at once — you’ll end up with pieces of congealed rubber-like things in your soup — I know this through experience)
  4. Add chicken and heat through
  5. Cook noodles in a large pot of water — undercook them by a minute or two, and add to the soup.
As with most recipes, this can be made with all organic ingredients if you want to make organic chicken noodle soup.

This makes a very large pot of soup. There will plenty for my family tonight, leftovers for the boys’ lunches tomorrow and even enough to share. I’ve made it a habit to always give away some soup when I make it myself. It just seems right. Sometimes, I give it to my mom. Sometimes I’ll give it to the crossing guard at the boys’ school. I think the crossing guard will be getting some today as a thanks for standing out in this cold. 

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