During the cold, winter months and especially when I have the flu my mom’s chicken noodle soup is the dish that makes everything better.  We all have recipes from our mothers that we love, this is mine.

One: it is super easy to make

Two: requires little to no clean-up if your pot can fit in the refrigerator.

Great for large gatherings when you don’t have a lot of time to be in the kitchen or enjoying a bowl watching your favorite show (snuggled up next to the one you love…that includes pets).



INGREDIENTS (for large stock pot, adjust accordingly for smaller batch):


1 package of skinless chicken legs (or breasts/thighs, ideally 4-6 pieces)

1 large onion, diced (approximately 12 – 16 oz)

1 head of garlic, diced

(Tip: can use less; but this is key to prevent inflammation/cold symptoms)

2-3 stalks of celery, diced

2-3 carrots, diced

(Tip: pre-washed/cut celery and carrots in deli are a great time saver just chop at home/pop in food processor)

1 large potato, diced

1 package of Egg Noodles (Recommend: No Yolks Dumplings Egg Noodles 12 oz)

1 lemon

olive oil, salt & pepper to taste




In a large stock pot, add olive oil to coat the bottom of the pan (about 4 tbsp). 

When you see bubbles appear in oil, add: chicken, onion, garlic, celery and carrots to pot.  Stir and mix all ingredients well and cover to allow steam to cook for 10 minutes.  Fire to remain on high heat.

Add a little water (approx. 6 oz) to the pot and continue steam cooking the chicken 15 more minutes in covered stock pot.

After 25 minutes, add potato and water to cover all ingredients, stirring well.  Tip: while stirring, try to break off pieces of chicken on bone to create bite size pieces in chicken stock.

Add salt and pepper to taste, wait 15 minutes for liquid to come to a full boil.

Once liquid is boiling, add ½ of the Egg Noodle package (or all if you like more in your soup) and cook noodles for 10 minutes on simmer heat.  Keep the pot lid, half-way covering the pot, can use the pot spoon to balance the lid.

Final step, scoop soup into bowl and squeeze the juice of half of lemon into the soup.  This adds a delicious flavor and secret key ingredient: VITAMIN C to help with flu or prevent it.

*If there are left-overs, the noodles will soak up some of the liquid; solution: add a 1-2 tbsp per bowl when reheating