Flu-Fighting Chicken Noodle Soup
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!
Servings: 8
Calories: 220kcal
Ingredients
- 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 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 tablespoons lemon juice or more
- ¼ cup parsley chopped
Instructions
- SAUTÉ: Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme. Pour in the chicken broth.
- SIMMER: 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. 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.
- FINISH: Turn the heat off, discard bay leaves. Stir in lemon zest + lemon juice, and parsley. Taste and adjust with additional salt and pepper. Serve warm.
Nutrition
Calories: 220kcal | Carbohydrates: 21g | Protein: 17g | Fat: 8g | Fiber: 2g | Sugar: 2g
