Chicken Soup for the TB Ward

So my boys are sick.

My toddler, who is usually bouncing off the walls with energy is a blanket covered lump on the couch. His daddy who NEVER calls into work is there with him, A bigger couch lump. The living room sounds like a TB ward with all the hacking and sniffling, I am not feeling that well myself. Its winter’s last little laugh at us, in my opinion. The days are getting sunny and warm and where we live it’s a precious thing all that new warmth… but instead of being able to go outside and enjoy it we’re stuck inside with the nastiest cold I’ve seen in a few years.

I figure I have a little bit of energy! Why not use it up doing something nice for my boys?

So I decided to make chicken noodle soup for everyone. After all, I can’t stand the taste of the tin can soup and the stuff is supposed to make a person feel better. I began my epic quest to battle the plague spreading through our household.


I pulled out the trusty man-pan (cast iron skillet) and tossed about 4 chicken thighs in. I love chicken thighs, they are versatile and super cheap!

I added about half of the chopped rosemary, the garlic and squeezed the entire lemon over the thighs adding a bit of salt and pepper. Then I tossed the skillet in the oven and baked the chicken at 250 degrees for a couple hours until the skin was nice and brown and the juiced ran clear when poked. You could also boil the meat which is faster, but I find baking the chicken with all the spices lends a much, much, much better flavor to the overall product.

When the chicken is done remove it from the oven and while it is cooling, chop up your aromatics (celery, carrots, and onion). Heat up a little olive oil in a stockpot and toss in the veggies, cooking them on medium high for about 5 minutes.

Using two forks, shred the cooked chicken and set aside. If the meat is thoroughly cooked it should pretty much fall off the bone without much prompting (another reason I love chicken thighs, there is only one bone to deal with) I remove the skin completely because it turns into a nasty rubbery mess in the soup and isn’t really pleasant to eat. Toss the shredded meat and remaining rosemary into the stockpot with the veggies and then add your chicken broth.

Let the soup simmer for another 15 minutes and then add your noodles. Cook until the noodles are al dente and serve!

It sure tastes a lot better than canned soup and is honestly fairly simple to make. You can doctor it up any way you like, as well since this is a pretty basic recipe.


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Basic Chicken Noodle Soup
  1. Preheat oven to 250
  2. Season chicken thighs with salt and pepper
  3. Place chicken thighs, lemon juice and rosemary in skillet
  4. Sautee chicken
  5. Place skillet in oven and bake for 2 hours, until chicken skin is golden brown and juice runs clear
  6. Remove chicken from oven and allow to cool
  7. Chop vegetables (celery, carrot, onion)
  8. Heat olive oil in stockpot, add vegetables
  9. Cook on medium high heat for 5 min.
  10. Using two forks, shred cooled chicken.
  11. Add chicken and remaining rosemary to stockpot
  12. Add chicken broth
  13. Allow soup to simmer for 15 minutes
  14. Add noodles and cook until al dente
  15. Serve
Recipe Notes


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