Get Well Chicken Soup By: Amanda P.
I am an adult with CF. I was diagnosed at the age of seven. When I graduated high school, I attended college for business. After 18 months of boredom, I switched gears and transferred to a culinary school, where I graduated with honors. I worked for over two years in the food industry and continued my education by taking multiple nutrition and dietetics courses. I understand how food works in the body and what works for those with CF. I created this recipe because I LOVE chicken noodle soup when I am sick, but I cannot stand condensed versions! I usually make this large portion for my small family of three and share with others as well as freezing quite a bit so that I can easily reheat it when I get sick. When I run out, I make more!
- 1 large, white onion
- 3 carrots
- 3 celery stalks
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3 chicken breasts
- 2 Tbsp poultry seasoning
- 1/2 tsp white pepper (optional)
- 1 Tbsp black pepper
- 1 Tbsp salt
- 6 qt chicken stock
- 1 pkg egg noodles
- Add All Ingredients
- Prep Time: 15 minutes
- Cook Time: 2 hours
Wash carrots and celery, pat dry.
Finely dice onion; chop carrots and celery into 1/4 inch pieces.
In an 8-qt stockpot, melt butter with olive oil over medium heat.
Add carrots. Cook 5 minutes.
Add celery and onion and season with half the salt and black pepper.
While vegetables cook, cut chicken breasts into 1/2 inch pieces. Season with poultry seasoning and add to veggies in pan.
Add remaining salt, black pepper, and all of the white pepper (can add more of any for flavor).
Cook chicken until white all the way through.
Add stock and simmer over low heat for 1 hour and 30 minutes.
Boil noodles in a separate pot. Drain and add to bowls of soup. Do not add to main pot.
Store noodles and soup separately. Can freeze soup (without noodles) in individual portions for easy reheating. Yields approx. 24 cups
- Servings: 8
Amount per serving:
- Calories: 434
- Fat: 19 g
- Sodium: 2097 mg
- Protein: 30 g
- Calcium: 70 mg
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