Flu-Fighting Chicken Noodle Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, diced
• 3 stalkscelery, diced
• 2 mediumcarrots, diced
• 4 slices, 1.3 cm (½ inch) thickfresh ginger (optional)
• 6 clovesgarlic, minced
• 2bay leaves
• 2.5 ml (½ teaspoon)ground turmeric
• 10 ml (2 teaspoons)adobo seasoning (optional)
• 15 ml (1 tablespoon)salt-free all-purpose seasoning, such as Mrs. Dash
• 5 ml (1 teaspoon)dried thyme
• 1.9 litres (8 cups)low-sodium chicken broth
• 142–170 g (5–6 oz), to preferenceegg noodles
• 2 cupsshredded chicken
• Zest of 1lemon
• 30 ml (2 tablespoons), or morelemon juice
• 15 g (¼ cup)parsley, chopped
• To tastesalt and pepper

Instructions

1. 1

   Sauté the vegetables

   Heat the oil in a 5–6-quart Dutch oven over medium-high heat. Add the onion and sauté for 3 minutes. Add the celery, carrots and ginger slices, then cook for 3–4 minutes more. Add the garlic and cook for 30 seconds before adding the bay leaves, turmeric, adobo seasoning, all-purpose seasoning and thyme. Pour in the chicken broth.

2. 2

   Simmer the soup

   Once the soup reaches a simmer, reduce the heat to medium and add the egg noodles. Cook them for 2 minutes less than the package directions, until al dente. Stir in the chicken and heat it through for about 1–2 minutes. Add more broth or a splash of water if you prefer a thinner soup.

3. 3

   Finish and serve

   Turn off the heat and remove the bay leaves. Stir in the lemon zest, lemon juice and parsley. Taste and adjust with extra salt and pepper, then serve warm.

What is chicken noodle soup?

Chicken noodle soup is a familiar broth-based dish built around chicken, noodles and vegetables. Versions of it are made in many places, so this recipe is best understood as a cosy, home-style take rather than one tied to a single tradition.

Here, onion, celery and carrot form the savoury base, while ginger, garlic, herbs and turmeric add layers of flavour. Lemon and parsley stirred in at the end keep the broth tasting fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 17g protein, 21g carbs, 8g fat.

The noodles and vegetables provide most of the carbohydrates, while olive oil contributes fat and the chicken supplies much of the protein. Pair a bowl with extra vegetables or a simple salad for a more balanced plate.

Build the flavour base

Vegetables first: give the onion, celery and carrots their time in the oil so they soften before the broth goes in. Keep the pieces a similar size to help them cook evenly.

Aromatics next: garlic needs only 30 seconds before the spices and herbs are added. This brief cooking helps release its aroma without letting it brown too much.

Keep the noodles al dente

Noodle timing: cook the egg noodles for 2 minutes less than the packet suggests, as directed in the recipe. They will soften further in the hot broth, especially if the soup sits before serving.

For a brothy bowl: add a little extra chicken broth or water if the noodles absorb more liquid than you like. Stir gently so the noodles stay intact.

Use ready-cooked chicken

Chicken choice: the recipe calls for 2 cups of shredded chicken, which can be added near the end. Since it is already cooked, just heat it through for about 1–2 minutes.

Even pieces: shred or cut the chicken into bite-sized pieces so it distributes well through the bowls. This also makes the soup easier to serve.

Finish with lemon and parsley

Lemon: add the zest and juice after turning off the heat. This preserves their bright flavour and lets you adjust the acidity to suit your taste.

Parsley: stir it in at the same point for a fresh, herbal finish. Remove the bay leaves before serving, as they are there to flavour the broth rather than be eaten.

Timing and serving

The soup takes 40 minutes in total and makes 8 servings. Have the vegetables diced and the garlic minced before heating the oil, so each ingredient can go into the pot at the right moment.

Serve it warm on its own or with bread for dipping. If you are making it ahead, cooking the noodles separately can help keep them from becoming too soft in the stored soup.

Recipe notes & tips

• Dice the onion, celery and carrots to a similar size for even cooking.
• Add the garlic only after the vegetables have softened, and cook it for just 30 seconds.
• Check the noodle packet timing and stop cooking 2 minutes early.
• Stir in the chicken only long enough to heat it through.
• Taste the soup after adding lemon before adjusting the salt and pepper.
• Remove both bay leaves before ladling the soup into bowls.

Variations

• Skip the ginger: leave out the optional slices for a milder flavour.
• Adjust the lemon: start with the stated amount of juice and add more to taste.
• Add extra vegetables: increase the celery or carrots while keeping the same cooking order.
• Use a different noodle: choose another noodle shape and cook it according to its packet timing, stopping 2 minutes early.
• Make it spicier: add a pinch of chilli flakes with the dried herbs.

Common mistakes to avoid

• Overcooking the noodles: stop 2 minutes before the packet time so they retain some bite.
• Browning the garlic: keep it to 30 seconds before adding the seasonings and broth.
• Adding chicken too early: stir it in near the end so it only needs 1–2 minutes to heat through.
• Leaving out the extra liquid: add broth or a splash of water if the soup becomes thicker than you prefer.
• Serving with the bay leaves: remove them when the heat is off, before serving.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little broth or water if needed; the noodles may soften as they sit. For the best noodle texture, store cooked noodles separately from the broth when preparing ahead.

Frequently asked questions