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.
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.