This Flu Fighter chicken noodle soup is loaded with good-for-you ingredients, is cozy and the epitome of comfort food. Perfect for when you’re feeling congested or experiencing flu-like symptoms.
It’s officially flu season here and it looks like everywhere I go, someone is sick with the flu. We’ve had one of the coldest weeks here in Alberta, so it’s officially soup season, and I love making lots of soups, especially easy soups like this flu-fighting chicken noodle soup.
This soup is loaded with antioxidant-rich vegetables, plenty of chicken, and noodles. I made this soup with already cooked chicken to speed it up, but if you have time, I highly recommend cooking your own chicken and using that broth.
But does it really fight the flu?
Have you ever wondered why chicken soup is eaten so commonly when you’re sick? Well, this soup is packed with nutrients, especially when the broth is homemade. All that bone marrow full of white blood cells is released into your soup and becomes a hearty broth.
My recipe is also packed with those classic vegetables, like carrot and celery. Lots of hot soup can also help eliminate congestion, which means it’s also a great choice for allergy season.
You’ll find a few different ingredients in this soup, like hot sauce, soy sauce, and herbs from Provence, but trust me when I say you don’t want to skip those ingredients. It’s what makes this soup special and gives it that wonderful flavor. A bowl of this soup and you will feel much better! I used some egg noodles I had, but feel free to use the pasta of your choice.
Ingredients
- Vegetables – Only today’s 3 classics: carrot, celery and onion
- Chicken – Cooked or roasted chicken all chopped, don’t worry about holding on to bones or skin today.
- Spices – Herbs de Provence is what we are using for an extra dimension today. It is a blend of herbs that typically include marjoram, savory, oregano, thyme and rosemary.
- Herbs – fresh dill, green onion and parsley – believe me these herbs were invented to be put in chicken soup!
- Garlic – Use as much or as little as you want.
- Broth – We want low sodium today – super important as we want to control the sodium content of our soup! Remember that you can always add more salt, but it’s hard to remove once it’s incorporated!
- Sauces – Just a little hot sauce and a little soy sauce.
- Noodles – Some egg noodles, I like something that cooks super fast and doesn’t master some of those simpler flavors we have.
- Seasoning – Just a little salt and pepper.
- Red pepper flakes – Totally optional, but will give your soup a little more warmth.
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How to Make Flu Fighter Chicken Noodle Soup
Other cooking methods
Not only do you have to make this hearty and good soup for the soul flu fighter on the stove, you can definitely do it with some of the others kitchen devices you’ve been eager to use.
Slow cooker
Set it
and forget it! This recipe is a minimum effort required and can be done while you are busy at work, just follow my recipe here on the blog of chicken soup with noodles in the clay pot.
Pressure cooker
Chicken noodle soup in less than 15 minutes? And I’m not talking about any of those prefabricated things, no, I mean the real deal to fight the disease. Throw it on my flash with my recipe here.
Want tomake your own
broth?
Well, I won’t blame you for it, and neither will your taste buds after you’ve tasted the treat that is homemade broth. Here’s how to make your own homemade chicken broth.
- Roast your bones with a touch of olive oil in a deep pot until golden brown. Add 2 chopped carrots, 2 chopped celery stalks and an onion cut in half. Allow these to get some color as well.
- Add 8 cups of water, or more if your pot is deep enough!
- Bring this mixture to a gentle boil before lowering the heat to a simmer, let it cook for 2 hours covered. Remove fat from the top as needed.
- Strain the solid pieces and let the broth cool before storing! I like to keep homemade broth in my freezer until they need it for soups or any variety of dishes.
Keep
- in mind that your fresh herbs are delicate! Watch after incorporating them into your soup, especially dill. If you notice that your dill is wilting too quickly, feel free to save it for last.
- If you use dried herbs keep in mind that they are more concentrated flavor than fresh, a tablespoon of fresh equals a teaspoon of dry.
- Reserve some of the rich broth separately and freeze it to fight the disease-fighting power when you need it!
<img src="https://www.jocooks.com/wp-content/uploads/2016/12/flu-fighter-chicken-noodle-soup-1-10.jpg" alt="flu-fighting chicken noodle soup in
Leftovers Homemade
chicken noodle soup will last 3 to 4 days in the fridge in an airtight container.
This Flu Fighting Chicken Noodle Soup Freezes Surprisingly too! Just be sure to pack for storage before adding noodles, as they tend to become soft when thawed. Stored in an airtight container, this soup will remain fresh frozen for 4 to 6 months. Simply thay it overnight in its container in the fridge before reheating it on the stove.
Fancy a more delicious soup? Try these recipes:
Instant chicken pot and dumplings
- Chicken & Meatballs
- Lentil
- Broccoli
- gnocchi
- soup
- Mulligatawny
- Crockpot
- Chicken
Red
and Chicken Soup Lasagna Soup
cheese soup Italian wedding soup Chicken soup with potatoes Chicken
soup
noodle soup
