15 minutes

4.92 from 12 votes

12.01.16

Updated: 04.13.19

Flu Fighter Chicken Noodle Soup

Name: Flu Fighter Chicken Noodle Soup
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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)

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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. On top of that it’s been snowing here. We haven’t had much snow this year yet, so I have to admit that I actually like it, it’s so pretty to look at, especially the hoar frost on the trees, simply gorgeous! When the weather gets cold like this, 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 I know we all lead busy lives, so cooked chicken works just as well, and it’s so much quicker. I actually used a whole roast chicken, just picked all the meat from it, discarded the bones and skin then chopped it up.

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 here, but feel free to use the pasta of your choice.

This chicken noodle soup is really healthy with bold and delicious flavors. I feel really bad if you currently have the flu and are in need of this delicious soup, so if you do, I hope you’ll give this soup a try or get somone to make it for you.

If you have an instant pot, try my Instant Pot Chicken Noodle Soup for a quick chicken soup from scratch.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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Flu Fighter Chicken Noodle Soup

4.92 from 12 votes

Prep: 15 mins

Total: 15 mins

Author: Joanna Cismaru

Serves:

Print Pin Rate

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.

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Recipe Notes

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.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Information:

Calories: 335kcal (17%)Carbohydrates: 27.5g (9%)Protein: 31.5g (63%)Fat: 10.4g (16%)Saturated Fat: 2.1g (13%)Cholesterol: 77mg (26%)Sodium: 1352mg (59%)Fiber: 2.4g (10%)Sugar: 3.5g (4%)

Course:Soup

Cuisine:American

Keyword:chicken noodle soup, flu fighter

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Nutrition Facts

Flu Fighter Chicken Noodle Soup

Amount Per Serving

Calories 335 Calories from Fat 94

% Daily Value*

Fat 10.4g16%

Saturated Fat 2.1g13%

Cholesterol 77mg26%

Sodium 1352mg59%

Carbohydrates 27.5g9%

Fiber 2.4g10%

Sugar 3.5g4%

Protein 31.5g63%

* Percent Daily Values are based on a 2000 calorie diet.

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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