CHICKEN SOUP – November 12 – National Chicken Soup For the Soul Day

Serves 4


  • 2 boneless skinless chicken breasts
  • 6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Egg noodles (Optional)


  1. In a large stock pot bring 4 quarts water to a boil.  Add the chicken and cook until the chicken breasts are done in the center, about 30-45 minutes.  In a large saucepan over medium heat add the olive oil and butter.  When the butter has melted add the onion, carrots, and celery.  Cook until the onion is translucent, about 5 minutes.  Add the garlic, salt, and pepper.  Cook for another 1 minute, then remove from heat.  
  2. If using the egg noodles, cook 1 cup dry noodles in a large stock pot, using the instructions on the package.  
  3. Remove the chicken from the stock pot and dice into ½ – 1-inch pieces.  Using a colander drain the water the chicken was in and reserve 4 cups.  
  4. Add the reserved chicken water, chicken, onion mixture, and egg noodles, if used, to a large stockpot.  Bring to a boil and remove from heat and serve.

Tomorrow: November is Spinach and Squash Month.  Tomorrow’s recipe will include both.

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