Chicken Noodle Soup

Chicken Noodle Soup Recipe

An American classic. If there is somebody in the United States that has never heard of chicken noodle soup, they must live under the world’s largest rock. This dish is what I consider to be a slightly up-market take on the dish. This chicken noodle features big cuts of veggies, egg noodles, and a good aromatic quality. Tasting Guidelines: Taste is savory and aromatic. Weight is light but can be balanced with sugar and red wine vinegar. Texture is soupy. Good for people with moderate to severe treatment side effects. Best categorized as classic American.
Prep Time30 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: baked potato soup, chicken, chicken noodle soup, noodle
Servings: 6 People
Calories: 250kcal
Author: Chef Ryan Callahan
Cost: $10

Equipment

  • Cutting board
  • Chef's knife
  • Large spaghetti or stock pot
  • Cooking utensil spoon

Ingredients

Food Ingredients:

  • 1/2 pound chicken breast cooked and chopped
  • 1 24 oz. pack of egg noodles cooked
  • 1/2 cup onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup carrots sliced
  • 2 large can chicken broth
  • 1 tbsp. oil

Flavor Balancers:

  • kosher salt to taste
  • black pepper to taste
  • 1/2 tbsp. red wine vinegar (optional)
  • 1/2 tbsp. sugar (optional)

Aromatics:

  • 2 bay leaves
  • 1/2 tbsp. ground sage

Instructions

  • Heat oil and 1 c. water in a large spaghetti pot over medium heat. Cook the onion, celery, and carrots until tender allowing the water to reduce and sautéing the vegetables after the water evaporates. Add chicken and sauté lightly as well. Add seasonings and broth. Allow to come to a boil. Reduce from a boil and allow to simmer 30 minutes. Add egg noodles 5 minutes before serving. Remove bay leaves immediately before serving.

Notes

For a more savory soup, add a small can of diced tomatoes, mushrooms,  or 1 tbsp. MSG.
For a little kick, add a little cayenne pepper in the beginning of cooking. It will help with any congestion in the head. A little red wine vinegar can help ease a queasy stomach as can a few slices of peeled fresh ginger and soy sauce. Do not eat the slices of ginger, remove before serving.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.