“Grandma knows best! According to a Current Health publication, there is evidence that chicken soup contains anti-inflammatory properties that may help prevent some of a cold's symptoms. Based on a recipe found in a 1995 Sunset Magazine. When Kat and her DH were sick and I went searching for soup to cure their ills.”
1hr 50mins
14 cups

Ingredients Nutrition


  1. Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
  2. Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
  3. Remove pan from heat; lift out chicken and set on a plate and discard parsley.
  4. If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
  5. Skim or lift chilled fat from broth and discard.
  6. When chicken is cool, pull meat from bones.
  7. Discard bones and any skin; tear meat into bite-size pieces.
  8. If making ahead, cover and chill meat up to 1 day.
  9. Cover soup, and bring to a boil on high heat.
  10. Add noodles; cook until tender to bite, 6 to 8 minutes.
  11. Stir in peas and chicken and heat through, 3 or 4 minutes.
  12. Ladle into bowls, add salt and pepper to taste.

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