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Chicken Noodle Soup

An American classic. This chicken noodle soup features big cuts of veggies, egg noodles, and a good aromatic quality.
Recipe Box
Chef Ryan Callahan
Author of Cooking for Chemo...and After! and Cooking for Kids with Cancer

As stated in Chef Ryan Callahan’s book, Cooking for Chemo...and After!, it is not the recipes alone that will help you begin to eat and enjoy your food again while going through chemotherapy. It is the cooking techniques that we teach you to apply that will truly transform the way you cook for someone undergoing chemotherapy. The recipes provided to CONQUER have already had our Cooking for Chemo techniques applied to them.

Our cooking methods (roundness of flavor and palate cleansing) are specifically focused on helping you combat the debilitating side effects from chemo, such as metallic taste, nausea, loss of appetite, and mouth sores. Our goal at Cooking for Chemo is simple: to help those undergoing chemotherapy be able to enjoy eating their food again.

Ease of Preparation: Beginner

Dish Description:
An American classic. If there is somebody in the United States that has never heard of chicken noodle soup, they must live under the world’s largest rock. This dish is what I consider to be a slightly up-market take on the dish. This chicken noodle soup features big cuts of veggies, egg noodles, and a good aromatic quality.

Tasting Guidelines:
This dish should taste savory and aromatic.
The weight of this dish is light but can be balanced with sugar and red wine vinegar.
The texture of this dish is soupy.
This dish is good for people with low to severe treatment side effects.
This dish gives an emotional response of being loved when you are sick.
This dish is best categorized as classic American.


  • 1/2 pound chicken breast, cooked and chopped
  • 1 24-oz package egg noodles, cooked
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, sliced
  • 2 large cans chicken broth
  • 1 tbsp olive oil

Flavor Balancers:

  • Kosher salt to taste
  • 1 tbsp monosodium glutamate (MSG) or 1 tbsp dark soy sauce
  • Black pepper to taste
  • 1 tbsp red wine vinegar
  • 1 tbsp sugar


  • 2 bay leaves
  • 1 tbsp ground sage

Recipe Directions:
Heat oil and 1 cup of water in a large spaghetti pot over medium heat. Cook the onion, celery, and carrots until tender allowing the water to reduce; sauté the vegetables after the water evaporates. Add chicken and sauté lightly. Add seasonings and broth. Allow to come to a boil. Reduce from a boil and simmer 30 minutes. Add cooked egg noodles 5 minutes before serving. Remove bay leaves immediately before serving.

Chef Tips:
For a more savory soup, add a small can of diced tomatoes, mushrooms, 1 tbsp dark soy sauce, or 1 tbsp MSG.

For a little kick, add a little cayenne pepper in the beginning of cooking. It will help with any congestion in the head. A little red wine vinegar can help ease a queasy stomach as can a few slices of peeled fresh ginger and soy sauce. Do not eat the slices of ginger; remove before serving.

For more information about Chef Ryan and Cooking for Chemo, visit

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