|Yields:||Nutrition:||Prep Time:||Total Time:|
|8 servings||120 calories||15 min.||1 hr.|
Helps with these side effects: Nausea, diarrhea, sore mouth and difficulty swallowing
Like a warm hug in a bowl, chicken noodle soup may be the ultimate in comfort food. If your looking for a way to make this classic easier to prep, consider using a store-bought rotisserie chicken.
If your stomach is queasy, choose a rotisserie chicken with mild seasoning. Both traditional and lemon-pepper seasonings work with this recipe. If you are looking for a stronger flavor, choose a spicier variety.
Avoid getting a rotisserie chicken that has been sitting out for a while. Try asking a deli employee whether they can give you a fresh one or tell you which are the freshest in the warmer.
This recipe uses all white breast meat from the chicken. You can save your unused dark meat for salad or sandwich for a future meal. Sautéing the wings and other bones with the aromatic vegetables add a richer flavor to your broth. If you prefer a less chunky soup, start with just 1 cup of chicken and add more to taste. If you want a thicker noodle-filled broth, add an extra ½ cup of noodles.
Before making drastic changes to your diet, be sure to talk with your care team or nutritionist. While these recipes may relieve common symptoms, your treatment plan may include following a specific diet. If you have questions about what’s safe to eat or drink, your care team is ready to help.
- 1 rotisserie chicken full breast of 3 cups chopped cooked chicken
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 large carrot (or 2 small), sliced
- 1 large celery stalk (or 2 small), sliced
- 6 cups reduced-sodium chicken broth
- 2 cups water
- 1/2 to 1 cup egg noodles
- 2 tablespoons chopped fresh Italian parsley
- Salt and freshly ground black pepper
- Remove the wings from the chicken breast and reserve.
- Remove the skin from the breast and discard. Shred the meat off the breastbone, and break the breastbone into two pieces. Reserve the meat and bones separately.
- In a stockpot over medium-high heat, add the oil. Saute the onion, carrot, celery, chicken wings, and breastbone for 8 to 10 minutes, or until vegetables soften.
- Add the broth and water, and stir to combine. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes, stirring occasionally. Add reserved chicken and parsley, and cook for 2 to 3 minutes. Discard the bones before serving. Season with salt and pepper.