Wednesday, July 28, 2021
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Lions Plate: Hearty Chicken Noodle Soup

By Shannon Deady

Flu season is right around the corner, and if you’re susceptible to allergies that come with the changing weather, you are probably already sneezing. There’s no cure for the sniffles like mom’s old fashioned chicken noodle, and dorm room ramen just can’t compare.

With a longer ingredient list than I was used to, I was hesitant to take on my mom’s recipe the first I got sick while I was at the College, but I knew I had to give it a try. The process was so much easier than I expected, and I found the recipe left me with enough soup to last me three days. I could share some with sick friends and pack the rest away in a container to freeze for emergency colds and stomach bug disasters, so it was well worth the trouble. Make some for yourself before the fall sniffles strike!

Makes: About 12 servings


4 chicken thighs
2 cups water
1 box low-sodium chicken broth
1 package egg noodles
1 cup chopped carrots
1 cup chopped celery
1 small onion
Olive oil
Pepper to taste
Paprika to taste
Large pot and casserole dish


  1. Preheat oven to 400 degrees.
  2. Season chicken thighs generously with paprika and pepper and place in casserole dish with ¼ cup chicken broth. Cook chicken for an hour and a half, turning halfway through.  
  3. While chicken is cooking, prepare the vegetables by chopping into small pieces.
  4. Wait until chicken is out of the oven and cooling to cook the vegetables. Set stove to medium heat and drizzle olive oil in a large pot before adding chopped onion, carrots and celery. Cook mixture for 8 minutes, stirring occasionally.
  5. Remove bones and skin from thoroughly cooked chicken (most should fall off of the bone) and cut into small pieces.
  6. Add remaining broth from package with 2 cups of water to the large pot, stirring to distribute vegetables. Stir in chicken and egg noodles.
  7. Let soup cook on medium heat for 30 minutes, stirring occasionally. Add pepper to taste.
  8. Let cool and enjoy!


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