Three out of five people in our house are sick right now, so that means chicken noodle soup is on the menu for dinner.

Growing up, every time one of us was sick, my mom would make the most delicious, comforting chicken noodle soup and I swear it made us feel better. I have never made soup as good as hers, but this one is pretty dang close. The secret to hers? Boiling an entire chicken in a pot to make the broth. Whenever we make it, it’s usually at the last minute, so we always just use a cooked rotisserie chicken from Walmart or Publix.

After trying several recipes I’ve found online over the years, I kind of mixed them all together and came up with this one that tastes the most like my mom’s.

Pro tip: don’t cook the noodles in with the soup. Always keep them separate until you’re ready to eat, and then pour the soup over the bowl of noodles. We’ve never liked the starchy taste of noodles cooked in with our soup, and it tastes so much better this way!

Here’s how to make it:

Chicken Noodle Soup

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
3 celery stalks, diced
3 big carrots, diced
1 rotisserie chicken, shredded (or 3 chicken breasts, boiled and shredded)
3 containers of 32 oz chicken broth
1 bag of egg noodles
salt to taste
pepper to taste
1 tsp thyme

Directions:

In a large pot, bring salted water to a boil and add egg noodles. Cook for 10 min or until al dente.
In a separate large pot, melt olive oil and add onions, carrots, celery and salt and pepper. Cook until veggies have started to soften, stirring often, about 7 minutes.
Add garlic and stir for another minute.
Add the chicken broth, more salt and pepper, thyme, and shredded chicken.
Bring to a boil and then reduce heat, cover and simmer for 10 minutes.
Add noodles to a bowl and pour soup over it.
Enjoy.

I hope this recipe helps you (or whoever you’re making it for) to feel better!!