Chicken Noodle Soup

I am worried that I am falling prey to the influence of a hideous stomach flu that seems to come and go every so often. I understand the dangers of the flu season, and with some of the precautions I at times take to avoid it, catching a bug like I did three days ago was certainly a first for me.

Have you ever read about the ‘healing’ chicken noodle soup recipe that people talk about? neither have I. But this soup was extremely comforting that I grabbed my laptop to blog the recipe before I forget my steps and all the ingredients I used. Given that recovery and food are sort of a nuisance after the stomach flu, this soup really helped me feel better.

Chicken Noodle Soup Recipe

Serving size: about 6


  • Chicken breast cut and cubed, seasoned (4 oz)
  • 2 loaded tsp minced ginger
  • 1 tbs oil
  • 5 cups of water
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3/4 cup chopped mushrooms
  • 2-3 chicken bouillon cubes (depends on size)
  • 1/2 cup pasta
  • 1/3 cup rice
  • fresh herbs, optional


  1. On medium heat and in a stockpot or stainless steel cookware, put oil and ginger, then add  seasoned chicken breast and cook for about 10 minutes.
  2. Reduce heat, add the chopped vegetables and stir for another 10 minutes, covered. Add optional fresh herbs.
  3. Increase heat and add the water.
  4. When water reaches a boil, add the chicken bouillon cubes.
  5. Add the pasta and rice.
  6. Let the soup boil for 5 minutes, then reduce heat to low and let simmer for about 15-20 minutes or until rice and pasta is cooked.