How to make the best chicken and noodle soup

This week I have not been on my best form. Change is in the air with the weather becoming slightly cooler now that winter is almost upon us, whilst the heating at work has been like an oven. It’s been playing havoc with my sinuses. Now, I don’t like taking tablets as soon as I get a cold. I’m definitely a firm believer of honey, lemon and ginger tea alongside a good bowl of homemade chicken and noodle soup to get back on my feet.

The great thing about chicken and noodle soup is not only that it helps a cold; it’s also warm, wholesome and full of goodness and great to have when it gets cooler and on cold Winter days. Plus, it’s really quick and easy to make and makes the house smell fantastic. I remember growing up as a kid and my parents always making wonderful and delicious chicken and noodle soup and it’s been my best friend ever since.

Chicken and noodle soup has been used since Ancient Times and has often been dubbed as the “Jewish penicillin” due to its medicinal effects. When you have a cold, it is said that keeping hydrated with fluids helps to ease a cold, as a good bowl of chicken noodle soup is thought to have a mild anti-flammatory effect. Steaming hot soup also helps to clear nasal congestion and help flush out all those nasty viral bugs.

Carrots, celery and onions within the soup all contain vitamin A and C as well as other antioxidants which are well known to help build up a strong immune system and help fight off viruses. Chicken is also a protein and supports the immune system, whilst noodles keeps you full due to being a carbohydrate.

Chicken and noodle soup

As the old saying goes, “feed a cold, starve a fever” and I firmly believe there is some truth in this saying.

So, how do you make the best chicken and noodle soup? If there are a few of you, then it’s beneficial to use a whole chicken, especially if you want to have some more soup the next day, but if you only need a few portions then I find that using chicken drumsticks provides just as much flavour and is a cheaper alternative. You can also use chicken thighs which stay tender, especially when cooked slowly, but whatever cut of chicken you go for, make sure you buy chicken with bones-in as this will make the chicken broth even better.

My chicken and noodle soup has a slight twist as I also add a green chilli for a slight kick of heat. Chillies are also well known for their decongestant and pain reliever powers, as they encourage your body to thin down all your mucus. Chillies are also jam packed with vitamin C, and it is said that one chilli can contain up to four times as much vitamin C as one orange, helping to shorten the duration of colds.

So, the next time you get a cold, why not try making this chicken and noodle soup instead of relying on tablets. It will make you feel a world of good! Even if you are not feeling under the weather, chicken and noodle soup is a very hearty and affordable meal and a great dinner option for these winter months. Bon appetite!

Ingredients

  • 1 medium carrot, diced
  • 2 sticks of celery, diced
  • 1 medium onion, finely diced
  • 4 cloves garlic, finely diced
  • 1cm piece of ginger, finely diced
  • 1 green chilli, diced
  • 4 chicken drumsticks, skin removed
  • 2 Chicken OXO cubes to make 1 litre chicken stock
  • 100g egg noodles
  • Salt and pepper to season
  • Oregano

Method

  1. Boil the kettle and add the stock cube to a measuring cup and fill with boiling hot water.
  2. Meanwhile add the carrot, celery, onion, chilli, garlic, ginger and chicken to a large pan over a medium heat and add the stock with oregano.
  3. Add the lid and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
  4. When the chicken is cooked take the chicken out and take it off the bone. Add the chicken bones and chicken back into the pan and simmer for a further 1 hour to draw out the flavour. If you have more time, then feel free to simmer the soup for longer.
  5. Add the egg noodles to the pan and season with salt and pepper and cook for 3-5 minutes.
  6. Once ready, ladle the soup into a bowl, without the bones and serve immediately.

If you have chicken and noodle soup leftover and don’t want to eat it for the next few days, then you can also freeze the soup.


Looking for other soup recipes? Try my Spicy Thai Pumpkin Soup Recipe and my Onion and Mushroom Soup with Garlic Ciabatta Recipe - perfect for winter.