Is there any other dish that can help make us feel better faster and more comforted than chicken soup? Not that we can think of! Cure-All Chicken Soup ups the recuperative properties of the meal by making the flavor even more spectacular! Savory chicken broth provides a warming home for bites of juicy chicken, tender sautéed vegetables, and deeply satisfying and buttery egg noodles! Throw in a little Italian seasoning for a much-needed touch of aromatic flavor and zest, and Cure-All Chicken Soup really does become a panacea, whether you have a head-cold or a heartbreak. Mmm, all you need is a sip to know it’s working!

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, thinly sliced
  • 2 large celery stalks, chopped
  • 2 large cloves garlic, minced
  • 1 rotisserie chicken, skin and bones discarded and the meat shredded
  • 8 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups wide egg noodles
  • flat-leaf parsley, chopped fresh


Step 1 –Heat the oil in a large Dutch oven over medium-high heat.

Step 2 –Add the onion, the carrots, the celery, and the garlic to the Dutch oven and cook, stirring often, until the vegetables are just soft, about 8 minutes.

Step 3 –Stir the chicken, the broth, the Italian seasoning, the salt, and the pepper into the veggie mixture.

Step 4 –Bring the mixture to a boil, then reduce the heat to medium and gently boil for 6 minutes.

Step 5 –Add the noodles to the soup mixture.

Step 6 –Reduce the heat to medium-low and cook until the noodles are tender, about 6 minutes.

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Step 7 –Garnish with the parsley and serve.