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Flu-Fighting Chicken Noodle Soup

Flu-Fighting Chicken Noodle Soup in rustic bowl
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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!

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 4 (½ inch thick) fresh ginger slices, optional
  • 6 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon ground turmeric
  • 2 teaspoons adobo seasoning, optional
  • 1 heaping tablespoon salt-free all purpose seasoning (such as Mrs. Dash)
  • 1 teaspoon dried thyme
  • 8 cups low sodium chicken broth
  • 5–6 ounce egg noodles (to preference)
  • 2 cups shredded chicken
  • Zest of 1 lemon + 2–3 tablespoons lemon juice
  • ¼ cup chopped parsley

Instructions

1. Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes.

2. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes.

3. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme.

4. Pour in the chicken broth.

5. When the soup reaches a simmer, lower the heat to medium and add the egg noodles. Cook noodles 2 minutes less than package directions. Noodles should be al-dente.

6. Stir in chicken and heat it through, about 1-2 minutes. Add more broth or a splash of water if you prefer a soupier soup.

7. Turn the heat off, discard bay leaves. Stir in lemon zest + lemon juice, and parsley.

8. Taste and adjust with additional salt and pepper. Serve warm.

Notes

To make this soup ahead, store the noodles separately to prevent them from soaking up too much broth. Use bone broth for added immune support. Add extra lemon or ginger for a bigger flu-fighting boost.

Nutrition

Find it online: https://paulakitchen.com/flu-fighting-chicken-noodle-soup/