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Cooking With Chronic Pain: Chicken Noodle Soup

*To avoid pain in your hands from chopping the ingredients, I highly recommend a food chopper. It's as easy as pushing a button ;)

**Not my photo, I keep forgetting to take a picture when I make it. Thanks brain fog**


- 4 cups Chopped Cooked Chicken

- 1 cup Chopped Celery

- 1/4 cup Chopped Carrots

- 1/4 cup Chopped Onions

- 1/4 cup Butter

- 8 oz Egg Noodles

- 12 cups Water

- 10 Chicken Bullion Cubes ( I use 8 because of salt content)

- 1/2 tsp Ground Black Pepper

- 1 Bay Leaf

- 1 tbsp Dried Parsley


1. Sauté celery and onions in butter.

2. Add chicken, carrots, water, bullion cubes, celery, onions, pepper, bay leaf and parsley into a large pot. Simmer for 30 minutes,

3. Add in egg noodles and simmer for about 10 more minutes.

4. Serve immediately after.

**Not my recipe, I take no credit for it. Can pair with a side salad or serve as its own. If you don't have egg noodles, penne pasta works too. I also don't sauté the celery and carrots to avoid all the butter**

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