Description
This Flu Fighter Chicken Noodle Soup is a comforting and flavorful recipe packed with immune-boosting ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 2 teaspoons herbs de Provence
- 1 tablespoon hot sauce (Sriracha recommended)
- 2 tablespoons low sodium soy sauce
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 8 cups low sodium chicken broth (2 32 oz boxes)
- 3 cups cooked chicken, shredded or chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 3 cups dry egg noodles
- 2 green onions, chopped for garnish
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat until shimmering. Add the chopped onion, celery, carrots, garlic, red pepper flakes, and herbs de Provence. Stir frequently and cook about 3 to 5 minutes until the onions soften and become translucent, releasing their flavors.
- Stir in the hot sauce, low sodium soy sauce, salt, pepper, cooked shredded chicken, fresh dill, and parsley. Mix thoroughly to combine all the ingredients evenly.
- Pour in the chicken broth and stir well. Bring the mixture to a boil over high heat. Once boiling, add the dry egg noodles and then reduce the heat to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the noodles are tender and flavors meld.
- Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with extra chopped parsley and green onions for freshness and color before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg