Post Chemo Chicken Noodle Soup Recipes

POST-CHEMO CHICKEN NOODLE SOUP

Steps:

• Place cut up chicken in large stock pot.
• Add carrot, celery, onion, garlic, peppercorns, bouillon cubes, salt, lemon juice, and 2 quarts cold water.
• Bring to a boil; reduce heat. Cover; simmer until chicken is tender. (About 1 hour.).
• Remove chicken to cutting board. When chicken is cool enough to handle, remove skin, bones, cut chicken into 1-2" pieces. (Turn off the soup and keep it covered while you're doing this.)
• Also, look for the 3 peppercorns and throw them away if you see them.
• Return chicken to soup pot, along with noodles. Cook for 15 minutes longer, until noodles are done.

SPICY LEMONGRASS CHICKEN NOODLE SOUP

Steps:

• Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
• Heat oil in medium sized pot over medium-high heat.
• Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
• Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
• Add the chicken stock and water and bring to a boil.
• Add the noodles and cook for 5 minutes or until chicken is cooked through.
• Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
• Let stand for a few minutes then discard lemon grass.
• Serve with siracha, lime wedges, and oyster sauce.

HOMESTYLE CHICKEN NOODLE SOUP

Steps:

• To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
• In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
• Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
• When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
• Boil for approx 25 min or until noodles are al dente.
• Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
• Optional Additions:.
• 1/4 tsp celery seed.
• omit onion powder and instead add 1/4c chopped onion.
• Note: If you don't have fresh parsley you can use 1T dried parsley instead.
• Prep time is an estimate and does not include cooking time for the chicken breasts.

ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)

Steps:

• Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
• Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
• While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
• When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
• When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
• Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
• Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
• Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
• While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
• If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
• Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.

RITZY'S MUSHROOM CHICKEN NOODLE SOUP

Steps:

• Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
• In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
• Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
• Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
• Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
• Add water. You may add as much or little liquid as you desire.
• Bring to a nice boil, then reduce heat and simmer for ten minutes.
• Taste broth -- season to suit your taste with lite salt as needed.
• Add egg noodles.
• Continue simmering over low heat for 15 or 20 minutes
• Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
• I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!