Warm and cozy, flu-fighting chicken noodle soup is loaded with all your noodle soup favorites plus tons of ingredients that help you fight that flu faster!
Soul healing, flu-fighting chicken noodle soup.
This chicken noodle soup was the first recipe I made in 2018 when we got back from our trip to the west coast.
Both of us returned feeling well under the weather. And no, I wish I was talking about a few tiny sniffles. It was the full-on flu. First I got it, and unknowingly, I passed it along to hubsy. A high fever, cold chills, no appetite, and congestion? We had it all. To no one’s surprise but our own, we slept it off for almost 10 hours straight upon our return. When dinner time rolled around, I whipped up a quick version of chicken noodle soup only this time I loaded it up with all the ingredients that would help fight this horrible flu. Instead of making my basic, slow cooker recipe , I wanted to make a stovetop version that you can put together super quick for when you or someone you know is under the weather.
Nothing feels the way a warm bowl of soup does when you’re sick. Especially when it’s CNS. Tons of al dente veggies, tender chunks of chicken, 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.
Flu-Fighting Chicken Noodle Soup:
Let’s talk about all the things in this soup that help get us back on our feet! And just as a warning, major *nerd alert* this is the nutritionist in me screaming to get out.
- Turmeric: yes, turmeric! This is an ingredient that even the slow cooker version of this soup had. I grew up in a family that used turmeric in a lot of different foods — before it was trendy! Turmeric is often used in curry dishes and such but it adds a nice kick of antioxidants and it naturally anti-inflammatory so you can kiss that congestion goodbye!
- Garlic: If you’ve cooked one or more things from this blog, you know that we LOVE garlic! And although garlic may not be an ingredient used commonly in chicken noodle, it’s something I always use as it helps regulate the guts flora which then helps rid the body of bacteria or viruses.
- Carrots and Onions: the beta-carotene in carrots help combat respiratory infections. The onions aid in riding the body of viruses. Some people believe leaving 1/2 an onion in each room of the house while you have the flu can help get rid of the virus entirely! I don’t know if it’s true, nor am I willing to let my house smell like a blooming onion. But adding it to soup, that’s easy enough.
- Chicken soup: Okay, so remember when mama told you that chicken soup would help get you back on your feet? Well, that warm broth isn’t just for soothing your sore throat! It’s a vitamin-loaded elixir for the body. Sweet golden goodness!
I didn’t have too much in the fridge when we got back. A few sad carrots, a bunch of neglected, slightly limp celery, a lemon desperate to be used, and a few onions in the pantry. Speaking of, have you ever added lemon zest or lemon juice to your chicken noodle soup? It helps achieve the most incredible flavor and cuts some of the richness of the chicken broth. You’ve got to try it if you haven’t already.
Luckily for me, I made loads of homemade chicken broth before we left and somewhere way in the back of the freezer was some precooked shredded chicken, and that’s how I whipped up a flu-fighting chicken noodle soup in no time. Of course, you can always use store-bought chicken broth and a rotisserie chicken too. I’m fully on board with the shortcuts, especially when you’re the one under the weather.
The steps for this soup are the same as any other chicken noodle soup you may have made in the past. You start with a little oil and saute the veggies before adding the spices and chicken broth. For the spices, I’m using a heaping tablespoon of Mrs. Dash’s Original Seasoning Blend  (affiliate link), or whats called the 21 Seasoning Salute from Trader Joe’s. Have you ever tried that stuff? It’s so good on almost anything! The seasoning has things like dried lemon and orange peel, black pepper, cumin, coriander and so much more. It’ll help amp up the flavor of our otherwise retro chicken soup and bring it right into this century.
And just like that within 40 minutes and in one pot you’ve got a rich and hearty bowl of protein, veggies, and noodles. This is the stuff that nursed me back to health. Well, that and nights with 12 hours of sleep. But seriously, anyone else that had the flu sleep that long? I mean I was tired ALL the time.
Even if you aren’t sick this soup is good for slurping on and leftovers can be frozen. I love splitting the soup into portioned containers and having the soup on hand for lunches all week long. A bowlful of this golden fuel helps keep you full and satisfied!
Flu-fighting chicken noodle soup for the soul.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 6 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon ground turmeric
- 2 teaspoons adobo seasoning
- 1 heaping tablespoon Mrs. Dash's Original Seasoning (salt-free)
- 1 teaspoon dried thyme
- 8 cups low sodium chicken broth (plus more)
- 6 ounces egg noodles
- 2 cups shredded cooked chicken
- 1 1/2 teaspoon lemon zest
- 2-3 tablespoons lemon juice
- 1/4 cup chopped parsley
- Heat the olive oil in a large dutch oven or stockpot over medium-high heat. Add onions and saute for 3 minutes or until they soften. Add the carrots and celery and continue to cook and stir for another 3-4 minutes. Add the garlic and let cook for 30 seconds before seasoning with the bay leaves, turmeric, adobo seasoning, Mrs. Dash's, and dried thyme. Pour in the chicken broth and let the soup reach a simmer.
- When the soup is simmering, lower the heat to medium and add in the egg noodles. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. Stir in the chicken and let it heat all the way through. You can add a little more broth or water at this time if you prefer your soup soupier.
- Turn the heat off, discard the bay leaves. Stir in the lemon zest, lemon juice, and parsley. Taste the soup and adjust salt and pepper to taste. Serve warm.