Description
This Healing Chicken Noodle Soup is a nourishing, immune-boosting dish packed with anti-inflammatory ingredients, tender chicken, soothing broth, and plenty of veggies. It’s the perfect comfort food when you’re feeling under the weather—or just in need of a warm, healthy meal!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder (or 1 tablespoon fresh turmeric, grated)
- 8 cups chicken broth (preferably bone broth for extra nutrients)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups egg noodles (or gluten-free noodles)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (for extra immune-boosting power)
- Fresh parsley, chopped (for garnish)
Instructions
-
Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, carrots, celery, ginger, and turmeric, and cook for another 5 minutes until fragrant. -
Add broth and seasonings:
Pour in the chicken broth and add thyme, oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until vegetables are tender. -
Cook the noodles:
Add egg noodles and cook according to package instructions (usually 6-8 minutes). If using gluten-free noodles, cook them separately to avoid over-softening. -
Add the chicken:
Stir in the shredded chicken and cook until heated through, about 5 minutes. Remove the bay leaf before serving.
Notes
- Add a dash of cayenne pepper for an extra immune boost and a bit of heat.
- Swap noodles for quinoa or brown rice for a gluten-free, protein-packed version.
- Use bone-in chicken thighs for richer flavor and more collagen content.