It’s officially flu season here and it seems like everywhere we go, someone is sick with the flu. 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, we strongly recommend cooking your own chicken and using that broth.
Ingredients
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 – Use as much or little as you like.
- 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
- 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.
Some Tips
- 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!
Storing Leftovers
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.