Cooking with Carson: Chicken Soup to Fight Those Seasonal Blues

Or to fight that frat flu



Maybe chicken stew is closer to the mark

CARSON HOLLAND, Evergreen columnist

Move aside House of the Dragon and NFL, it is soup season. 

Dearest readers, if you have been following the weather recently not only will you have noticed the cold and rain, but also the snow. SNOW. While it is much too soon for snow in my humble opinion it does usher in soup supremacy season, when a nice spoon of soup is just as sought after for the taste as the heart. 

Along with these colder temperatures comes a fresh bout of sickness that is likely to spread across campus, so I am here to equip you with the soup to fight it. Of course, I am talking about a creamy chicken noodle soup.

A classic, a crowd-pleaser and incredibly easy. 

Not only does this recipe fight the worst colds or flu but also is affordable and delicious. In an effort to give only the most up-to-date information to our reader base, I made this recipe just recently for my sick girlfriend. I can confirm that it was not just me liking the recipe based on how quickly the bowl was emptied out. 

This soup is a winner. 

But you do not have to be sick or shivering in order to enjoy this soup. With somewhat minimal ingredients you can create a thick and creamy soup that is filling and really makes you feel like an expert chef. 

Make sure the next time you want some soup to keep this one in mind. 

Hope you enjoy it!


3 tablespoons of butter

1 yellow onion

2-3 carrots

2-3 celery ribs

4 – 6 green onion stalks

3-5 cloves of garlic (Do not skimp on the garlic)

1 cup whole milk (8 oz)

3 tablespoons all-purpose flour

4 cups chicken broth (32 oz)

3 cups cooked shredded chicken (Easy cheat is using rotisserie chicken)

1 teaspoon fresh thyme

1 teaspoon kosher salt

1 teaspoon black pepper

½ teaspoon garlic powder

2 Bay Leaves

½ cup heavy cream (4 oz)

1 tablespoon parsley 

3 cups egg noodles

Prepping your ingredients 

Cut carrots and celery into bite-sized pieces. Dice your yellow and green onions

In a large pot heat butter over medium-high heat, please do not burn the butter

Dice garlic as finely as possible

Add carrots, celery and onions into the pot and cook until tender and fragrant

Add garlic and green onions in and cook for about three more minutes

Soup on the Horizon

In a small bowl add milk and flour together

Whisk heavily, making sure flour is fully incorporated 

Stir together the mixture, chicken broth, shredded chicken and thyme

Add additional seasoning (salt, pepper, garlic powder)

Final Steps

Bring to a low boil and stir in egg noodles

Cook for about 10 minutes, or until noodles are soft

Stir in heavy cream and parsley

Taste and adjust seasonings based on taste


If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson