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This Flu Fighter Chicken Noodle Soup is loaded with good for you ingredients, it’s 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 seems 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 fighter chicken noodle soup.
This soup is loaded with anti-oxidant rich vegetables, loads of chicken and noodles. I made this soup with already cooked chicken to speed it up, but if you have the time, I strongly recommend cooking your own chicken and using that broth.
But Does It Really Fight The Flue?
Ever wonder why chicken soup is so commonly eaten when sick? Well this soup is chock full of nutrients, especially when the broth is homemade. All that bone marrow packed with white blood cells releases into your soup and makes for a hearty broth.
My recipe is also teeming with those classic veggies, like carrot and celery. Lots of hot soup can also help clear out congestion, meaning it’s a great option for allergy season too!
Not Your Soup Next Door
You’ll find a few different ingredients in this soup, like the hot sauce, soy sauce and herbs de Provence but trust me when I say you will not 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’ll feel so much better! I used some egg noodles I had, but feel free to use the pasta of your choice.
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Veggies – Just the classic 3 today: carrot, celery, and onion.
- Chicken – Cooked or roasted chicken all chopped up, don’t worry about holding onto the bones or skin today.
- Spices – Herbs de Provence is what we’re using for extra dimension today. It’s 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 – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Broth – We want low sodium today – super important as we want to control the sodium content off our soup! Remember you can always add more salt but it’s hard to take away once it’s been incorporated!
- Sauces – Just a bit of hot sauce and some soy sauce.
- Noodles – Some egg noodles, I like something that cooks up super quick and doesn’t overpower some of those simpler flavors we have going on.
- Seasoning – Just a bit of salt and pepper.
- Red pepper flakes – Totally optional but they will lend a bit more heat to your soup.
How To Make Flu Fighter Chicken Noodle Soup
- Saute the sauteables: In a large Dutch oven or soup pot heat the olive oil over medium high heat. Add the onion, celery, carrots, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.
- Combine the soup: Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally.
- Garnish with more parsley and serve.
Other Cooking Methods
You don’t just have to make this hearty, good for the soul flu fighter soup on the stove top, you can most definitely make it with some of the other kitchen gadgets you’ve been itching to use.
Set it and forget it! This recipe is super minimal effort required and can be made while you’re busy at work, just follow my recipe right here on the blog for chicken noodle soup in the crock pot.
Chicken noodle soup in under 15 minutes? And I’m not talking any of that pre made stuff, no I mean the real illness fighting deal. Whip it up in my flash with my recipe here.
Want To Make Your Own Stock?
Well I won’t fault you for it, and neither will your taste buds after they’ve tried the deliciousness that is homemade broth! Here’s how to make your own very own home made chicken stock.
- Roast your bones with a touch of olive oil in a deep pot till they’ve browned. Add 2 roughly chopped carrots, 2 roughly chopped celery stalks, and an onion cut in half. Allow these to get a bit of color as well.
- Add 8 cups of water – or more if your pot is deep enough!
- Bring this mixture to a gentle boil before turning the heat down to a high simmer, allow this to cook away for 2 hours covered. Skim the fat off the top as needed.
- Strain out the solid bits and allow the stock to cool before storing! I like to keep home made stock in my freezer till needed for soups or any variety of dishes.
- Keep in mind that your fresh herbs are delicate! Keep an eye on them after incorporating them into your soup, especially the dill. If you notice your dill is wilting too quickly feel free to save it for the end.
- If you use dried herbs keep in mind that they are more flavor concentrated than fresh, one tablespoon of fresh equals one teaspoon of dried.
- Reserve some of the rich broth separately and freeze for illness fighting power whenever you need it!
Homemade chicken noodle soup will last 3 – 4 days in the fridge in an airtight container.
This flu fighter chicken noodle soup freezes amazingly as well! Just be sure to pack up to store before adding any noodles as they tend to turn mushy when thawed. Stored in an airtight container this soup will stay fresh frozen for 4 – 6 months. Just thaw it overnight in it’s container in the fridge before reheating on the stove.
Craving More Delicious Soup? Try These Recipes:
- Instant Pot Chicken and Dumplings
- Chicken and Dumplings
- Red Lentil and Chicken Soup
- Lasagna Soup
- Broccoli Cheese Soup
- Italian Wedding Soup
- Minestrone Soup
- Chicken Potato Soup
Looking for more recipes? Follow on…
Flu Fighter Chicken Noodle Soup
- 2 tbsp olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
- 2 tsp herbs de Provence
- 1 tbsp hot sauce I used Sriracha
- 2 tbsp soy sauce low sodium
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3 cups cooked chicken shredded or chopped
- 2 tbsp fresh dill chopped
- 1/4 cup fresh parsley chopped
- 8 cups chicken broth low sodium, 2 32 oz boxes
- 3 cups dry egg noodles
- 2 green onions chopped for garnish
- In a large Dutch oven or soup pot heat the olive oil over medium high heat.
- Add the onion, celery, carrots, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.
- Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally.
- Garnish with more parsley and chopped green onions.
- Herbs de Provence is a common herb blend including rosemary, marjoram, thyme, sage, savory, and lavender. If you can’t find it, you can replace it with other herbaceous blends such as Italian seasoning.
- If you find the soup is too thick for your preference, feel free to add more chicken broth as needed.
- Refrigerate soup in an airtight container for up to 4 days. Chicken soup or broth goes bad quicker than cooked chicken by itself.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.