Chicken, Carrot, & Basil Noodle Soup

The flu or a cold can strike at anytime.

Just because the peak of flu season is sometime between November ’til February doesn’t mean you can’t catch a virus in the heat of summer.

That’s exactly what happened to me. And my mom. A thousand miles apart.


This week we’ve commiserating in discomfort together while grinding away at the work week.

Normally my mom raves of this Chicken Noodle Soup back home at a local Thai restaurant. It’s actually a pho soup with chicken and basil. Since I didn’t have fresh basil on hand {I tend to waste fresh herbs and then when I need them I’m fresh out of luck. I know I should grow them myself, but I tend to forget to water them and they die anyways. It’s a vicious cycle}.


So I made a twisted version of this soup that my mom loves. And I ate it. And I was all better.

Not really, but wouldn’t that be nice? Dang, lovely little germ magnets, called children.


Chicken, Carrot, and Basil Noodle Soup

Serves: 6


1-2 split chicken breasts (skin on, bone in)

1 tablespoon olive oil

1 small onion, diced

4 carrots, diced

3 stalks celery, sliced

4 cloves garlic, crushed

2 32-ounce containers no salt added chicken stock

1 bay leaf

1 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 Tablespoon dried oregano

freshly ground black pepper

1/4 teaspoon kosher salt

4 ounces (or 1/4 of a one-pound bag) whole wheat spaghetti


Preheat the oven to 350 degrees to roast the chicken for 45 minutes or until the skin has browned and the meat has cooked through.

Meanwhile, in a large Dutch oven, heat the olive oil to medium heat. Add the carrots, celery, and garlic. Allow to saute to soften. Begin to add the chicken stock to prevent the garlic from burning. Add the seasoning (dried herbs & spices). Bring to a simmer and cook until the vegetables become tender (about 30 minutes).

Cook the pasta according to the package directions either in the same soup pot or in a separate pot. Once the chicken has finished, remove the skin, dice the meat and add to the soup.

Serve warm with whole grain grilled cheese croutons. =)



This soup is actually really easy and relatively fast to make. You can make it the night of, even if you’re not feeling the greatest or you can freeze it and have it ready for whenever the ugliness of a cold or flu may strike.

I usually start most recipes with a touch of olive oil, garlic and onions. Add carrots and celery for this recipe with some herbs for seasoning. Finish with chicken and noodles all cooked in a broth and you’re good to go.

Take a short cut and use rotisserie chicken or roast your own and use any extras in my round 2 recipe coming next week. It’s actually a perfect travel option, which will take me right back to vacation mode.


Until then!



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