Soul healing. Flu-fighting chicken noodle soup. This chicken noodle soup is the first recipe I make whenever either of us feels like we’re coming down with something. It’s always the same, right? It all starts with a sneeze or a slight tickle in the back of your throat that you can’t kick. And before you know it, it’s the full-on flu. Fever, cold chills, no appetite, and congestion. You get the picture. Nothing feels the way a warm bowl of soup does when you’re sick. Especially when it’s a comforting bowl of chicken noodle soup. Tons of al dente veggies cooked in olive oil, tender chunks of chicken, warm chicken stock and pasta spirals – the wider the noodle, the better. To amp it up and make more of a ‘flu-fighting chicken noodle soup’ I used a ton of ingredients that help boost your immune system naturally.
Ingredients in flu-fighting chicken noodle soup:
Olive oil: I use olive oil to sauté the veggies before adding in the fresh herbs and spices.Mirepoix: Mirepoix is just a combination of diced onions, carrots, and celery. We’ll give the onions a few minutes head starts before adding in the other veggies.Fresh ginger: sliced medallions of ginger go in with the carrots and celery so they start infusing the oil with all that goodness.Garlic cloves: Minced or pressed garlic goes in with the fresh herbs and seasonings to help flavor the soup.Fresh Herbs: I use fresh or dry bay leaf, fresh or dried thyme, and a handful of fresh parsley to give this soup tons of bright color and flavor. Feel free to add a sprig of rosemary or any other herbs you might have on hand!Seasonings: I use ground turmeric, adobo seasoning, as well as a salt-free all-purpose seasoning (such as Mrs. Dash) to help flavor the soup. Adobo seasoning in this case is a combination of garlic powder, onion powder, lots of black pepper, dried oregano, and more turmeric. If you don’t happen to have any on hand, there are tons of recipes on the internet where you can just make your own!Chicken Broth: If you’re using store-bought broth, I suggest using low sodium chicken broth to help control the amount of sodium in the soup. It’s easy to add more salt, but you can’t take it away! You can also make your own chicken broth at home easily, and then shred the chicken and use it for this recipe.Egg Noodles: I use regular wide egg noodles and cook them for 1-2 minutes less than what’s stated on the package. Feel free to add more or fewer noodles to your liking! You can also use extra-wide noodles if you like those better!Cooked chicken: I usually just poach chicken breasts with some onions, garlic cloves, salt, and a handful of black peppercorns. Then just shred with two forks before adding it to the soup. You can also use a store-bought rotisserie chicken and just shred that up!Lemons: I stir in both lemon zest and lemon juice into the stockpot right at the end to give this soup a little acid! It makes the soup experience even better!
A chicken noodle soup recipe that’ll make you feel better.
Why this is the best Flu fighter chicken noodle soup:
If you like this recipe, you might also like:
The slow cooker version of this soupHerb-Loaded Lemon Chicken Orzo SoupChicken Pot Pie SoupComforting Chicken Sweet Corn SoupChicken and Wild Rice SoupLemon Chicken Barley Soup
This recipe was originally shared Jan 2018, updated with new images, minor recipe updates, and a new post Jan 2022. SaveSaveSaveSaveSaveSaveSaveSaveSaveSave
