The day I made this Chicken Noodle Soup recipe, I was recovering from a massive hangover. So I can officially state this is a great recipe to help cure/soothe a hangover.
It’s not the most traditional Chicken Noodle Soup — I added a few extra veggies. However, it came out well and it’s the perfect soothing meal for those days you just don’t feel like getting of the couch.
- 1 whole chicken (3-4 pounds)
- 1 medium red onion
- 4 carrots, chopped
- 3 celery stalks, chopped
- 5 oyster mushrooms, chopped
- 1/2 cup sugar snap peas, chooped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 package whole wheat spaghetti, uncooked
- 2 TBSP Cajun seasoning (like Tony Chachere’s)
- 2 bay leaves
- 1/4 cup cilantro, finely chopped
- 2 TBSP olive oil
- Salt and pepper to taste
- In a large stockpot, saute garlic and onion in olive oil for about 1 minute.
- Add in remaining vegetables, bay leaves, seasoning and chicken broth and bring to a boil. Reduce heat to simmer then place in whole chicken and cook, covered, for 1 hour.
- After 1 hour, remove chicken from pot and cut into small skinless pieces and add back to pot along with pasta. (If the chicken isn’t fully cooked, you can throw undercooked pieces back into the pot so don’t worry.)
- Simmer/boil until pasta is cooked.
- Remove soup from heat and serve, garnishing with fresh cilantro.
You can add whatever vegetables you want to this as Chicken Noodle Soup is a very versatile soup dish. Also, this is a great nutritious meal if you use reduced sodium chicken broth.
I garnished mine with fresh cilantro and served with fresh avocado and cornbread. The cornbread goes really well with the overall dish and the avocado adds a cool element to the hot temperature of the soup.