It’s a mystery to me why chicken noodle soup warms the soul and seems to have healing powers that even the kids recognize. The first time I made a batch of homemade chicken noodle soup, my son happened to be sick. But after he ate the soup, he felt so much better that he started calling it magic chicken noodle soup. Hmmm. Sounds like the making of a new children’s book…
Full disclosure, I use store-bought chicken broth so it’s not full-on homemade soup. But, it’s better than any canned soup, and with the fresh carrots and celery, it’s a meal you’ll be happy to serve your family. Just remember to add the dash of magic.
This recipe makes a large enough batch for a couple of family meals and a few lunches.
Want more soup recipes for the cold days?
Try hearty ham and bean soup.
Or a huge mug of rainy day chili topped with cheese, sour cream, and corn chips.
Magic Chicken Noodle Soup
- 3 cups rotisserie chicken, fully cooked and shredded (skin removed), or 1 pound skinless chicken breasts fully cooked and shredded
- ¾ cup diced carrots
- ½ cup diced celery
- ¼ cup finely diced yellow onion
- 2 tablespoons salted butter
- 80 ounces chicken broth, 10 cups
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1½ teaspoons salt
- ⅛ teaspoon black pepper
- 3 cups uncooked extra wide egg noodles, or your choice of pasta noodles
- 1 tsp turmeric, optional
- Cook egg noodles according to package directions. Drain. Set aside.
- In a large stockpot over medium heat, sauté the carrot, celery and onion in butter until almost fork tender. Add the marjoram and thyme. Sauté another two minutes.
- Stir in fully cooked chicken, salt, pepper, turmeric (if using), noodles and broth. Cook until hot, approximately 15 minutes.
All text and images © Staci Mergenthal • Random Sweets