Homemade Chicken Noodle Soup (aka 'Sinus Buster' Soup)


By Shannon O'Donnell

Now that we're deep into the rainy season, it seems that everyone is getting sick.  You may have heard me talk about making this homemade Chicken Noodle Soup...we called it 'Sinus Buster Soup' on the air.  It's my Grammie's version, and it's delicious!  Way better than the canned variety.  I think the addition of the leeks gives it something special. 

Homemade Chicken Noodle Soup (AKA 'Sinus Buster' Soup)


*  2 T butter
*  1 cup chopped carrots
*  1 cup chopped onion
*  1 cup chopped celery
*  2 leeks, white & light green portion only, diced
*  2 T minced garlic
*  1/2 cup chopped fresh mushrooms
*  1/2 cup dry sherry
*  2 cups shredded chicken (I buy a pre-roasted chicken and remove the meat...faster that way!)
*  6+ cups chicken stock (as always, I use Better Than Bouillon to make the broth)
*  2 cups dry egg noodles (I use gemelli style)
*  1/2 cup chopped fresh parsley
*  salt & pepper to taste


1)  Melt butter in large stock pot over medium heat.  Add carrots, onion, celery and leeks and stirring often, cook until softened, about 10 minutes.
2)  Add in garlic and mushrooms and cook another minute or two.
3)  Add in sherry, cook another minute or two.
4)  Toss in chicken, broth, and noodles.  Keep on medium heat and cook until noodles are softened, about 10 minutes.  Add more broth if you like a thinner soup...it's up to you!
5)  Stir in parsley.  Season to taste with salt & pepper.

Serve with toast...makes roughly 8 servings.  Feel better!

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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