Kohathite: Chicken Noodle Soup Recipe | A Nourishing American Bowl Of Comfort And Healing

Chicken Noodle Soup Recipe | A Nourishing American Bowl Of Comfort And Healing

Meta Description:
Classic chicken noodle soup with healing benefits for body and soul. A warm, faith-centered recipe to comfort, restore, and uplift.

Introduction: A Bowl of Healing

Chicken noodle soup has long been called “Jewish penicillin,” but its reputation for healing goes far beyond folklore. The gentle steam clears the sinuses, while the mineral-rich broth soothes inflammation, calms digestion, and strengthens the immune system. The carrots, celery, and garlic bring natural antioxidants, while tender chicken provides protein for recovery and strength. The noodles, soft and comforting, remind us of the simple joy of being nourished when we feel weak.

This soup is often served in times of sickness, at Shabbat dinners, or as a comforting family meal after a long day. In many cultures, it carries the weight of love and tradition, passed down from grandmothers and mothers who knew exactly what would bring comfort.

As believers, we recognize that every healing food is a gift from God, the Great Physician. Just as Psalm 147:3 reminds us, “He heals the brokenhearted and binds up their wounds,” so too does the Lord provide what we need to strengthen our bodies and spirits. A bowl of chicken noodle soup is more than a meal—it is a reminder of His tender care.

Recipe Summary Card

Recipe Title: Healing Chicken Noodle Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Cooking Vessel: Large Dutch oven or stock pot (6–8 qt)
Difficulty Level: Easy
Special Equipment: Fine-mesh strainer (optional)

Ingredients

(Use kosher-certified ingredients where applicable)

2 tbsp (30 ml) olive oil
1 medium onion, diced (1 cup / 150 g)
3 medium carrots, sliced (1 ½ cups / 200 g)
3 celery stalks, sliced (1 ½ cups / 180 g)
3 cloves garlic, minced
8 cups (1.9 L) chicken broth (homemade or low-sodium store-bought)
2 bay leaves
1 tsp (5 g) sea salt (adjust to taste)
½ tsp (2 g) black pepper
2 tsp (4 g) dried thyme or 1 tbsp fresh thyme leaves
2 cups (300 g) cooked chicken breast or thigh, shredded
6 oz (170 g) wide egg noodles (or gluten-free noodles, see variation)
2 tbsp (8 g) fresh parsley, chopped
Juice of ½ lemon (optional, for brightness)

Optional Variations:

Gluten-Free: Use rice noodles or gluten-free pasta.
Dairy-Free: Naturally dairy-free.
Low-Sodium: Use homemade broth and season at the end.

Step-by-Step Directions

Prep the vegetables. Dice onion, slice carrots and celery, and mince garlic.
Sauté aromatics. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic for 1 minute.
Simmer broth. Pour in chicken broth, add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer (medium-low heat). Cook for 20 minutes, uncovered.
Add noodles. Stir in egg noodles and cook 8–10 minutes (follow package instructions) until tender.
- Tip: For gluten-free noodles, cook separately and add just before serving to prevent mushiness.
Add chicken. Stir in shredded chicken and simmer another 5 minutes until heated through.
Finish with herbs. Remove bay leaves, stir in parsley, and add lemon juice if desired. Taste and adjust seasoning.
Serve hot. Ladle into bowls and serve immediately.

Serving & Presentation

Yield: 6 servings
Portion Size: 1 ½ cups per person
Garnish with extra parsley, a drizzle of olive oil, or a squeeze of lemon.
Pair with fresh challah, whole-grain bread, or a healing tea such as honey-lemon-ginger.

Cooking Tips & Troubleshooting

For deeper flavor: Simmer chicken bones in the broth for 1–2 hours before adding vegetables.
If soup tastes bland: Add more salt, lemon juice, or fresh herbs.
If noodles overcook: Cook them separately and store apart from the soup.
Kosher note: For parve variation, omit chicken and use hearty vegetables with matzo balls or lentils.

Dietary Adaptations

Gluten-Free: Use rice noodles, quinoa, or gluten-free egg noodles. Cook separately to maintain texture.
Low-Sodium: Use homemade broth, then season lightly at the end.
Dairy-Free: This recipe is naturally dairy-free.

Storage, Make-Ahead & Freezing

Refrigerator: Store cooled soup in airtight containers for 3–4 days.
Freezer: Freeze in portions (without noodles) for up to 3 months. Add fresh noodles when reheating.
Reheating: Warm gently on the stovetop over medium heat until steaming. Add a splash of broth or water if needed.

Printable Recipe Card

Healing Chicken Noodle Soup
Serves 6 | Prep: 15 min | Cook: 45 min | Total: 1 hr

Ingredients:

2 tbsp olive oil
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
2 bay leaves
1 tsp salt
½ tsp black pepper
2 tsp thyme
2 cups cooked chicken, shredded
6 oz egg noodles
2 tbsp parsley
Juice of ½ lemon (optional)

Directions:

Sauté onion, carrots, celery in olive oil (5–7 min). Add garlic (1 min).
Pour in broth, add bay leaves, thyme, salt, pepper. Simmer 20 min.
Add noodles; cook 8–10 min.
Stir in chicken; simmer 5 min.
Finish with parsley and lemon juice. Serve hot.

Healing-Food-Themed Hashtags

#HealingFoods #ComfortInACup #FaithAndFood #NourishAndRestore #ChickenNoodleSoup #HealingRecipes #SoulFoodFaith #FoodForTheHeart #FaithKitchen #WarmHealingMeals