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When a friend is recovery from surgery, your husband has a sore throat or one of your away-at-college son’s has mononucleosis – what’s a mom to do?  Make homemade chicken noodle soup!

Yes, unfortunately it’s true, we recently found out our oldest son has mono, so we are headed down to see him and our youngest son at school at Biola University this weekend.  I’ve already sent him a list of vitamins (C!) , supplements (Echinacea) and whole foods (blueberries)  to buy at the store and  mailed a package with cell building protein powder and other awesome antioxidant-rich supplements like Graviola and green tea capsules, but I will also personally deliver  stock of more of the same.  And frozen Get-Well Chicken Noodle soup.  I’m so glad that this is one of his favorite meals that I make.

I’ve made this soup so many different ways, but this time I started with the carcass of a roasted chicken, with all of the thigh, leg, wing and back meat intact.  I’ve also started by cooking two boneless breasts of chicken sprinkled with poultry seasoning, wrapped in foil at 350 degrees for 40 minutes.  OR buy a roasted chicken and cut of the breast meat for the soup.  Lots of options, but here is today’s recipe:


Left over Roasted Chicken

6 Cups Water

2 tsp poultry seasoning

Sea salt and pepper

3 Tbs canola oil or grape seed or coconut oil

3- 8 oz cans low sodium chicken broth

½ yellow onion

2 cloves garlic

IMG 6118 200x300 March Soup:Moms Get Well Chicken Noodle

3 celery stocks, including extra tops

2 large carrots

¼ Cup frozen peas

1 small head broccoli

½ package (6 oz) frozen Grandma’s Egg Noodles

½ tsp poultry seasoning

½ tsp ground thyme

1-8 oz can cream of chicken soup






Bring to boil 6 cups of water in a large soup pan

Add several shakes of sea salt and black pepper

Add chicken carcass, turn heat down to simmer, cover and cook stirring frequently to break apart the chicken for 20 minutes.

With two forks pick through the chicken and broth removing skin, bones, fat- discarding anything you don’t want left in your soup.

Cool in frig over night to set up fat on the top

Leave frozen noodles out to thaw for at least an hour.  Adding frozen noodles to soup doesn’t work well

With a spoon, gently remove the top layer of chicken fat from the pot.

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Heat to a simmer, stirring and picking through again to discard any remaining skin, fat, bones or sinew.

Add 3 small cans (about this much- remember soup is not an exact science) of chicken broth and bring to simmer

In a separate soup pot heat oil and add chopped onion, sliced carrots and sliced celery stirring for about 5 minutes, until vegetables are tender.

IMG 6110 224x300 March Soup:Moms Get Well Chicken Noodle

Add a couple more drops of olive and add garlic, stirring to keep from burning.

Pour chicken and broth into pan with cooked vegetables.

Add chopped celery tops and peas.

Cut thawed noodles into bite sized pieces and add to soup.

IMG 6111 224x300 March Soup:Moms Get Well Chicken Noodle

Return soup to a simmer and simmer about 30 minutes, stirring frequently to keep noodles from sticking to the bottom on the pot.  Cook until noodles are tender cooked thoroughly.

Add chopped broccoli, poultry seasoning, thyme and sea salt and pepper to taste

Add cream of chicken to soup stirring until blended

Simmer an additional 5-8 minutes, until broccoli is bright green and done

Any leftover soup will thicken as the noodles absorb the broth.  Simply reheat adding additional chicken broth as needed.

IMG 6112 224x300 March Soup:Moms Get Well Chicken Noodle

To your health!  Enjoy!

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