African American family in the kitchen.

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Ah, chicken soup. It’s good for the soul, might help cure the common cold and warms you up from the inside out on a cold wintry day. Though we like a simple broth as much as the next guy or gal, we love building upon that foundation to make more robust chunky, hearty chicken soup recipes.

Chicken Noodle Soup


1 cup medium wide egg noodles

1 cup finely chopped onion

2 cloves garlic, smashed and chopped

2 tablespoons olive or vegetable oil

2 (¼ inch thick) slices fresh ginger

2 carrots, cut into ½ inch thick coins

2 parsnips, cut into ½ inch thick coins

2 celery ribs, cut into ½ inch thick slices

4 cups chicken broth

2 cups water

2 boneless skinless chicken breasts, very thinly sliced

3 tablespoons chopped flat leaf parsley or dill (optional)


Cook noodles in a 4 quart pot of boiling salted water 2 minutes before package directions say they’re done. Drain and rinse well under cold running water. Set aside and reserve pot.

In same pot, cook onion and garlic in oil until softened, about 6 to 8 minutes. Add vegetables and ginger, and cook until just tender, about 6 to 8 minutes minutes. Add chicken broth and water and simmer, covered, 20 minutes. Uncover and stir in chicken and noodles and continue to simmer until just cooked through, 2 to 3 minutes. Stir in parsley or dill (if using) and adjust seasoning if necessary.

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