Mom's Chicken Noodle Soup

Mom's Chicken Noodle Soup

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Faith Walsh


My mother was a firm believer in herbal medicines which also included various foods. We got this soup with colds, stomach aches, the flu, you name it!


★★★★★ 1 vote

1 Hr
1 Hr
Stove Top


  • 1 lb
    chicken breasts cooked and shredded.
  • 1 qt
    chicken stock, homemade or canned, broth or boullion also works with varying results
  • 3
    carrots, sliced or chopped
  • 2
    celery stalks chopped
  • 1
    onion, chopped
  • ·
    ginger, approx one inch peeled and chopped
  • 3 clove
    garlic, peeled and chopped
  • 2 tsp
    lemon juice
  • 1 lb
    egg noodles, uncooked, preferrably homemade.
  • 1 Tbsp
    olive oil
  • 1
    bay leaf, fresh or dried
  • ·
    black pepper, to taste
  • ·
    salt, to taste.

How to Make Mom's Chicken Noodle Soup


  1. Saute Onion, celery, carrots, garlic and ginger in olive oil for 5-10 minutes. Add stock, chicken and bay leaf. Bring to a slow boil then reduce the temperature and allow to simmer uncovered for 20 minutes.
  2. Bring to a slow boil and add the egg noodles and cook until al dente depending upon the noodles you are using. Add lemon juice. Taste the broth and add salt and pepper to your taste. Remove bay leaf.

Printable Recipe Card

About Mom's Chicken Noodle Soup

Course/Dish: Chicken Soups Other Soups
Main Ingredient: Pasta
Regional Style: American

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