Flu Fighter Chicken Noodle Soup

When the chill of winter settles in and the sniffles start, there’s nothing I crave more than a warm bowl of Flu Fighter Chicken Noodle Soup. This soup has a special place in my heart because it’s like a comforting hug on a cold day, filled with the goodness of chicken, vegetables, and delightful noodles. I remember the first time I made it; I was feeling a bit under the weather and needed something nourishing. As I chopped the onion and sautéed it in the olive oil, the aroma filled my kitchen, lifting my spirits almost instantly. It’s remarkable how a simple dish can warm your soul and revive your energy.

The magic of Flu Fighter Chicken Noodle Soup lies in its simplicity and the wholesome ingredients that come together so beautifully. Each spoonful is hearty, packed with flavor, and guarantees to soothe any cold. It’s not just about the taste; it’s about the memories created while sharing a bowl with loved ones by the fireplace, wrapped up in blankets. This soup is a go-to remedy that I always turn to when I feel a little run down. It’s perfect for winter nights, family gatherings, or even those quiet evenings spent at home.

So, whether you’re fighting off a cold or just craving something cozy, this soup is sure to do the trick. Let’s dive into this delicious recipe that brings comfort and warmth, and I promise it will become a staple in your kitchen just like it has in mine.

Flu Fighter Chicken Noodle Soup Shopping List

Gathering ingredients for Flu Fighter Chicken Noodle Soup is part of the fun. Each component plays a vital role in creating the perfect bowl. From the savory chicken broth to the fresh dill, everything comes together to create a deliciously warm soup that’s perfect for those chilly winter days.

• 2 tablespoons olive oil – This is the foundation for sautéing your vegetables, adding a rich flavor to the soup.
• 1 large onion (chopped) – Adds sweetness and depth to the broth.
• 2 stalks celery (chopped) – A classic addition for flavor and crunch.
• 2 medium carrots (chopped) – Sweetness and color boost.
• 2 cloves garlic (minced) – Essential for that aromatic flavor.
• ¼ teaspoon red pepper flakes – A hint of spice to warm you up.
• 2 teaspoons herbs de Provence – A fragrant blend that elevates the soup.
• 1 tablespoon hot sauce (I used Sriracha) – Adds a kick! Adjust to your preference.
• 2 tablespoons soy sauce (low sodium) – Provides umami and saltiness.
• ½ teaspoon salt (or to taste) – Enhances all the flavors.
• ½ teaspoon pepper (or to taste) – Adds a bit of heat.
• 3 cups cooked chicken (shredded or chopped) – The heart of the soup, ensuring it’s filling.
• 2 tablespoons fresh dill (chopped) – Bright and fresh, perfect for garnishing.
• ¼ cup fresh parsley (chopped) – Adds a pop of color and freshness.
• 8 cups chicken broth (low sodium) – The base of your soup, making it flavorful.
• 3 cups dry egg noodles – These will cook up beautifully in your broth.
• 2 green onions (chopped for garnish) – Freshness on top to finish.

Recipe Steps for Flu Fighter Chicken Noodle Soup

Making Flu Fighter Chicken Noodle Soup is a step-by-step process that’s both enjoyable and satisfying. Here’s how to do it:

1. Start by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. You’ll want the oil shimmering but not smoking – just enough to sauté the onion and garlic.
2. Add the chopped onion, celery, carrots, and garlic to the pot. Stir them around to coat in the oil, allowing them to soften. Cook for about 3 to 5 minutes, until the onion becomes translucent and fragrant.
3. Next, sprinkle in the red pepper flakes and herbs de Provence. Stir everything together, letting the spices bloom for a minute. You’ll start to scent the kitchen with wonderful aromas!
4. Now it’s time to add the flavor boosters: pour in the hot sauce, soy sauce, salt, and pepper. Mix well to combine all the ingredients.
5. Incorporate the cooked chicken, dill, and parsley. Stir everything, ensuring the chicken is coated with the sauces. This is where the soup starts to take shape!
6. Pour in the chicken broth, stirring to combine. Bring this mixture to a gentle boil. The broth should be bubbling, and you’ll see the flavors merging beautifully.
7. Once boiling, add the dry egg noodles. Stir them in and return the pot to a simmer. This is where the noodles will soak up all that delicious broth!
8. Allow the soup to simmer for about 15 minutes, stirring occasionally. The noodles should be cooked through and the soup thickened slightly. You want the noodles to be tender but not mushy.
9. When ready, taste your soup and adjust any seasoning if necessary. If it feels too thick, you can add a little more chicken broth to loosen it up.
10. Serve the soup hot, garnished with extra parsley and green onions. Enjoy with crusty bread and good company!

Pro Tips and Tweaks

Here are some expert tips to enhance your Flu Fighter Chicken Noodle Soup experience:

• Storage: Keep leftover soup in an airtight container. It stays fresh for about four days in the fridge.
• Freezing: You can freeze the soup for up to three months. Just be sure to leave out the noodles before freezing, as they can become mushy.
• Pairing: This soup pairs well with a simple side salad for a light meal. Try a classic Caesar or a fresh garden salad.
• Garnishing: For a flavor boost, add a squeeze of lemon or a dash of hot sauce just before serving.
• Serving Style: Serve in individual bowls and let everyone add their own garnishes for a personal touch.
• Health Boost: Add in some leafy greens like spinach or kale for added nutrition!

Accompaniments for Flu Fighter Chicken Noodle Soup

When it comes to serving Flu Fighter Chicken Noodle Soup, the options are as comforting as the soup itself. Here’s how to create the perfect meal experience:

• Crusty Bread: Serve with a loaf of warm crusty bread or garlic bread. It’s perfect for dipping!
• Salads: A light, fresh salad, such as a mixed greens salad, complements the soup nicely.
• Occasions: This soup is excellent for winter gatherings, cozy family dinners, or even as a remedy during cold season.
• Presentation: Serve in large soup bowls for a rustic feel, and don’t forget the garnishes for that extra touch.
• Storage Tips: If you have leftovers, store them in individual containers for easy reheating throughout the week.
• Seasonal Pairings: For a festive touch, consider serving with seasonal roasted veggies or a fruit salad.

FAQ

Conclusion

The Flu Fighter Chicken Noodle Soup is a comforting dish that brings warmth and nourishment, especially during those chilly winter days. With its rich flavors and wholesome ingredients, it’s a recipe that not only satisfies your hunger but also lifts your spirits. I encourage you to try making it for yourself or loved ones; it’s bound to become a favorite in your household. Gather your ingredients and let the cooking magic begin!

Flu Fighter Chicken Noodle Soup

The ultimate comfort food, Flu Fighter Chicken Noodle Soup is a warm, hearty dish filled with tender chicken, vibrant vegetables, and egg noodles. Perfect for cold winter days or when you're feeling under the weather, this easy weeknight dinner is sure to revive your spirits and bring comfort to your table.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soups

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• 6 Quart Dutch Oven

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 stalks celery (chopped)
• 2 medium carrots (chopped)
• 2 cloves garlic (minced)
• ¼ teaspoon red pepper flakes
• 2 teaspoons herbs de Provence
• 1 tablespoon hot sauce (I used Sriracha)
• 2 tablespoons soy sauce (low sodium)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 3 cups cooked chicken (shredded or chopped)
• 2 tablespoons fresh dill (chopped)
• ¼ cup fresh parsley (chopped)
• 8 cups chicken broth (low sodium)
• 3 cups dry egg noodles
• 2 green onions chopped for garnish

Instructions

 

• Start by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. You’ll want the oil shimmering but not smoking – just enough to sauté the onion and garlic.
• Add the chopped onion, celery, carrots, and garlic to the pot. Stir them around to coat in the oil, allowing them to soften. Cook for about 3 to 5 minutes, until the onion becomes translucent and fragrant.
• Next, sprinkle in the red pepper flakes and herbs de Provence. Stir everything together, letting the spices bloom for a minute. You’ll start to scent the kitchen with wonderful aromas!
• Now it’s time to add the flavor boosters: pour in the hot sauce, soy sauce, salt, and pepper. Mix well to combine all the ingredients.
• Incorporate the cooked chicken, dill, and parsley. Stir everything, ensuring the chicken is coated with the sauces. This is where the soup starts to take shape!
• Pour in the chicken broth, stirring to combine. Bring this mixture to a gentle boil. The broth should be bubbling, and you’ll see the flavors merging beautifully.
• Once boiling, add the dry egg noodles. Stir them in and return the pot to a simmer. This is where the noodles will soak up all that delicious broth!
• Allow the soup to simmer for about 15 minutes, stirring occasionally. The noodles should be cooked through and the soup thickened slightly. You want the noodles to be tender but not mushy.
• When ready, taste your soup and adjust any seasoning if necessary. If it feels too thick, you can add a little more chicken broth to loosen it up.
• Serve the soup hot, garnished with extra parsley and green onions. Enjoy with crusty bread and good company!

Notes

• Tip 1: Herbs de Provence is a common herb blend including rosemary, marjoram, thyme, sage, savory, and lavender.
• Tip 2: If you find the soup is too thick for your preference, feel free to add more chicken broth as needed.
• Tip 3: Refrigerate soup in an airtight container for up to four days.

Keyword chicken noodle soup, comfort food, easy chicken soup, winter soup

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!