Flag House Inn

Chicken Noodle Soup

As I pondered what to write about this week, with the boat shows in Annapolis coming to an end for Oct 2015, I thought of what was beginning for many of us this time of year. Two things stood out – cooler weather and then the onset of fall and winter colds not far away. So, what better offering but a recipe for an easy homemade chicken noodle soup. All grandmothers know that chicken noodle soup is the way to sooth a sore throat, open up those clogged noses associated with the maladies of winter or just a great meal to get on the table when the family is home and ready to eat.

I like this recipe because it is quick and easy. Often I will buy a rotisserie chicken for dinner after a busy day at the B&B. My husband and I will eat half one night and then save the second half for another meal. Leftover cooked chicken is perfect to add to this recipe as you will have the cooked chicken already waiting when you get home whether from work or play. From start to finish it takes less than one hour to assemble, cook and place on the table. Lovely additions include biscuits or garlic bread, a green salad, or anything else you family enjoys when savoring a bowl of warm homemade soup.

Make your list next time you head to the grocery store to be sure you have the ingredients on hand and toss it all together one evening soon for a quick and nourishing family meal. As my mother-in-law used to love to say “Enjoy!”


10 cups chicken broth (reduced-sodium canned) or (homemade – if you have any on hand)
3 medium carrots, peeled and thinly sliced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces dried egg noodles (3 cups before cooking)
4 cups shredded cooked skinless chicken
3 tablespoons chopped fresh dill (if fresh not available you may substitute 2 teaspoons dried)
1 tablespoon lemon juice, or to taste

Bring broth to boil in a dutch oven. While it is coming to a boil prepare the carrots and celery. Once boiling add carrots, celery, ginger and garlic and cook uncovered at a slow boil until vegetables are tender (about 20 minutes).

Add the noodles and chicken and continue cooking until the noodles are tender – about 8 – 10 minutes. Stir in the dill and lemon juice.


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