By Christie Vanover | Published July 20, 2012 | Last Updated December 28, 2022
I am one of those folks who never want to get the flu shot. In fact, I’ve only had it once in my adult life when I worked at a hospital. I get pulled into all the myths: the flu shot gives you the flu; the flu shot diminishes your natural immune system. Yep, I’m one of those types.
I know there is a ton of research to prove those myths wrong, but I’ve never been a fan of taking medicine. Fortunately, I’ve never had the flu. (knock on wood)
This week though, I did feel like a Mack truck hit me. Allergies or something started kicking in Tuesday, and by Wednesday morning, I couldn’t even crawl out of bed.
My medicine for days like that is chicken noodle soup. However, I don’t keep chicken noodle soup in the house. I only stock the ingredients to make the homemade kind. That works great, except for when I’m the one who’s sick and there is no one around to make me a pot.
So Wednesday afternoon, I finally rolled out of bed and went straight to the kitchen to get my medicine a cookin’.
This soup is easy because it is made in one pot. Fewer dishes when you’re sick are a great thing.
You start by sautéing the veggies. I cook down a mix of onions, celery and mushrooms because the mushrooms add more depth to the broth. Then, I partially cook the chicken in the veggies, add some broth and boil the noodles right there in the same pot. This ensures that the noodles are filled with all the flavors of the veggies and chicken when you bite into them, and it makes the broth a little creamy because the noodles release starch as they cook.
I found some awesome Old Fashioned Extra Wide egg noodles in the store. They’re from Mrs. Miller’s, and they totally remind me of country chicken noodle soup in Kentucky, but you can use standard egg noodles if you can’t find the wide kind.
Oh and one more tip. I like to add Herbes de Provence, but picky kids might not like it. You know those kids that don’t want to see things floating in their soup.
This pot of soup is ready in about 30 minutes, but after it’s made, you can let it simmer on low even longer, until you’re ready for your dose of medicine.
Enjoy. I hope you don’t get the summer bug.
One-Pot Chicken Noodle Soup
- 2 tablespoons butter
- ⅓ cup onion diced
- ⅓ cup celery diced
- ⅓ cup crimini mushrooms diced
- 1 chicken breast chopped
- 32 ozs. chicken broth
- 6 ozs. egg noodles
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ½ tsp. herbes de Provence optional
- Melt the butter in a saucepot over medium-high heat. Add the veggies and sauté for 5 minutes.
- Add the chicken and sauté for 5 minutes.
- Add the broth and bring to boil. Add the noodles and seasoning and cook for 15 minutes.
- Reduce heat to low, until ready to serve.
This estimate was created using an online nutrition calculator