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Cold Killer - Chicken Soup


5 cloves garlic minced (the more garlic the more potent the cold killer qualities)
2 celery stalks cut into one quarter inch pieces
3 medium carrots thinly sliced
1 medium to large onion diced
about 4 oz. mushrooms sliced
3 tablespoons olive oil
64 oz. Swanson's Organic Chicken Broth (2-32 oz. Containers)
2 cups water
1 rotisserie chicken about 2 lbs. cut up into half inch size pieces
About 2 tablespoons dried parsley
Kosher salt & black pepper to taste (only the salt is kosher)
About 7 oz. Pennsylvania Dutch extra broad egg noodles


1)In a dutch oven big enough to hold all of the above ingredients, saute first five ingredients in the olive oil until the onions are translucent. Add the salt while these ingredients are cooking.
2)Add the ingredients up to the noodles and bring to a simmer.
3)Stir in the noodles and simmer until the noodles are done.

Serve with warm crusty Italian bread with a side plate of olive oil for dipping.

Note: This soup is better the next day after it has cured in the broth and the flavors have blended together in the refrigerator.
Don't be too concerned about exact measurements. It is soup after all and should be made according to your particular taste.

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Nutritional Information
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