This cold fighting chicken noodle soup is warm, soothing, and easy to digest—perfect when you’re feeling under the weather. Made with tender chicken, gentle vegetables, garlic, ginger, and a hydrating broth, this comforting soup helps you feel nourished and cozy with every spoonful. It’s freezer-friendly and ideal for sick days.
Ingredients
- Main Ingredients
- 1 lb chicken breasts or thighs boneless or bone-in
- 2 carrots sliced into coins
- 2 stalks celery chopped
- 1 onion diced
- 1½ cups egg noodles
- Flavor Base
- 3 cloves garlic minced or crushed
- 1 tbsp fresh ginger sliced or grated
- 1 bay leaf
- ¼ tsp black pepper
- Pantry Staples
- 8 cups chicken broth low sodium
- 1 tbsp olive oil
- Salt to taste
- Fresh parsley optional garnish
Instructions
- Prep: Chop vegetables. Pat chicken dry and lightly season with salt.
- Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
- Add aromatics: Stir in garlic and ginger; cook 30 seconds until fragrant.
- Simmer: Add chicken, broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- Cook chicken: Simmer 15–20 minutes until chicken is fully cooked.
- Shred: Remove chicken, shred with forks, and return to the pot.
- Add noodles: Stir in egg noodles and cook 6–8 minutes until tender.
- Finish: Remove bay leaf. Taste and adjust seasoning.
Notes
- Keep the soup at a gentle simmer to maintain a clear, soothing broth.
- For best leftovers, store noodles separately to prevent over-softening.
- This soup is intentionally mild and gentle on the stomach.