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Ingredients and seasonings required for make

1. Prepare ● For The Chicken Noodle Soup
2. Prepare 4 box (32 oz) Chicken Broth [with sodium- reserve 1]
3. Prepare 3 large Chicken Breasts [de-thawed & fat trimmed]
4. Take 1 small White Onion [quartered]
5. Prepare 2 tsp Dried Italian Seasoning
6. Take 1 tsp Chicken Bouillon
7. Take 1/2 tsp Sea Salt
8. Prepare 1/4 tsp Celery Salt
9. Use 1 tsp White Pepper
10. Take 1 tbsp Minced Garlic
11. Prepare 1 tbsp Dried Parsley
12. Prepare 1/2 tsp Dried Rosemary
13. Take 1/2 tsp Dried Thyme
14. Prepare 3 small Bay Leaves
15. Prepare 2 cup Baby Carrots [halved]
16. Prepare 1 small Splash Olive Oil
17. Use 2 cup Celery [chopped with leaves]
18. Use 1 (12 oz) Bag Wide Egg Noodles
19. Prepare ● For The Optional Ingredients
20. Use 1 cup Fresh Mushrooms
21. Prepare 1/2 cup Fresh Basil
22. Prepare 1/3 Cooking Sherry
23. Prepare 3/4 Heavy Cream
24. Prepare Optional Sides
25. Prepare 1 box Croutons
26. Use 1 loaf French Bread

Begin your broth and bring to a steady simmer. Then add your reserved tbsp Cumin and stir. Plate soup piping hot with sides and/or options. Great recipe for Mike's, "Sick Day," Chicken Noodle Soup.

How to cook Mike's, "Sick Day," Chicken Noodle Soup:

1. Author's Note: Keep chicken separated from other kitchen items and ingredients until boil to avoid any risk of cross-contamination.
2. Also, dark chicken meat with the bone in [like that of chicken thighs, etc,.] make for a more flavorful soup. Just pull meat from the bone once they're fully cooked. I used chicken breasts since that's what I had on hand.
3. Add everything together in a large pot except for your celery, carrots, noodles, 1 of your 4 boxes chicken broth and anything from the, "Optional Ingredients," category.
4. Turn on high and boil for 35 minutes.
5. Pull cooked breasts, quartered onions and Bay Leaves from broth. Discard onions and Bay Leaves. * Make certain your breasts are fully cooked and not pink in the middle. If they are, boil longer.
6. Place celery and carrots into broth and boil for 15 minutes.
7. Add egg noodles to your boiling broth. Boil 8 minutes longer, [or as per your noodle manufacturers recommendations] stirring regularly. There's no need for oil or salt even if recommended by the manufacturer. They're both already in your broth.
8. Add shredded chicken. Also, add your reserved box of chicken broth if some or most of your original broth has dissipated. Boil 5 more minutes longer.
9. If you find even more fluid is required, especially after refrigerating, just add tap water. There's plenty enough chicken flavor in this soup to add it and not alter the taste.
10. Authors Note: You can add croutons to the side or crisp your bread in the oven if anyone's suffering from a scratchy throat.
11. Serve soup in a bowl with a handle so it can be eaten while in bed. Also, serve with any absorbent bread of your choosing. Enjoy!
12. Done and ready to serve!

This is a high flavor - high sodium chicken noodle soup meant for those with the common cold or a severe head cold. The higher flavors are for a sufferers lack of smell and taste. The higher sodium content is meant to prompt the intake of. I'd always watch out the kitchen window as the bus drove by in the morning. Outwardly appearing sad to be missing school.

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