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Chicken Noodle Soup

  • Writer: Hunnie
    Hunnie
  • Nov 22, 2024
  • 3 min read

Updated: Mar 16

Simple chicken noodle soup! So easy to throw together and one of my favorite reheats. First we’ll discuss the health benefits from chicken noodle soup. Then we’ll get to the recipe. 







Chicken Noodle Soup: Health Benefits

So why do we think chicken noodle soup is the go-to meal when you’re not feeling well? Although I must preface by saying that I am making or ordering and definitely eating chicken noodle soup in a lot of other scenarios outside of feeling under the weather. Soup is extra yummy during the colder days, so I will definitely have this soup in frequent rotation in my home. But I digress. So is there any evidence that we think of chicken noodle soup when you’re feeling sick? Is there really any health benefit in this meal? I am happy to report that yes, chicken noodle soup is actually great for you when you’re feeling under the weather. 

The warm chicken broth helps keep you hydrated and temporarily opens your nasal passages. Broth can also help relieve sinus pressure and pain. Slurping chicken noodle soup also feels soothing to a sore throat. Just be wary of the amount of sodium found in chicken noodle soup. However, we are using low sodium chicken broth in my recipe and just adding the teeniest, tiniest bit more salt. In fact, salt and other spices will enhance the flavor of the soup. A loss of taste is common when you have a cold or the flu, so any flavor enhancer does help make you want to eat more. We also have protein from the chicken in this soup, which our bodies need. Chicken is also high in tryptophan, which helps your body produce serotonin. Serotonin can enhance your mood, which helps make chicken noodle soup a true comfort food. And of course we have the veggies (carrots, celery, onion and I add tomatoes and potatoes too 🙂). So we’re getting multiple vitamins and minerals to help boost our immune system. 

Takeaway - chicken noodle soup is hydrating, provides your body protein and vitamins and minerals - all of which your body needs to get better. This can be sometimes difficult to ensure from other meals when you might already have a little bit of a lost appetite. I kind of love when an old wives tale is actually true. 



Recipe: 


Ingredients: 

  • Two 32 oz of low sodium chicken broth

  • 1.25 lbs of chicken breast (boneless and skinless)

  • 4 carrots, peeled and chopped 

  • 1 white onion, chopped 

  • 2 celery stalks, chopped

  • Baby yellow potatoes (.75 lbs)

  • 3 garlic cloves, minced  

  • 1 roma tomato, chopped

  • 2 tbsp of olive oil 

  • Juice from one lemon 

  • 1 tsp of dried basil

  • ½ tsp of dried thyme 

  • 1 tbsp of salt, freshly cracked (you could need more, depending on the broth you're using) 

  • 1 tsp freshly cracked peppers 

  • ½ tsp dried dill

  • ¼ cup of fresh, chopped parsley 

  • 8 oz noodles of your choice (egg noodles are a good choice)

    • Unsalted butter for the noodles 


Directions

  1. First we are going to prepare all the veggies. This will be the most labor-intensive part (and then you’re really done with putting effort into this meal). 

    1. Peel and chop your 4 carrots 

    2. Add chopped potatoes (leave skin on)

    3. Peel and chop your onion

    4. Chop your celery sticks 

    5. Mince the garlic cloves 

    6. Chop the roma tomato

  2. Place all chopped vegetables from step one into a large soup pot. Add in chicken broth, olive oil, lemon juice, and the dried seasonings (basil, thyme, dill, salt and pepper). Turn on the stovetop to medium heat. 

  3. Once the broth is simmering, add in the chicken breasts and cover the soup with a lid. Let the chicken cook through, about 10-15 minutes. 

  4. Remove just the chicken breasts from the soup. You might need to let them cool off for 5-10 minutes. Once cooled, shred chicken meat using two forks on a cutting board. One fork is used to hold the chicken in place while the second fork is used to pull the chicken apart, shredding it. Once shredded, set chicken aside. 

  5. Continue to the cook soup until the vegetables have softened (about 30 minutes).

  6. In the meantime, prepare the egg noodles accordingly. Set the cooked noodles aside and add a little bit of butter to avoid them from sticking together.

  7. Once the vegetables have softened, add in chicken and fresh chopped parsley to soup. Taste broth and add more salt, if needed (low sodium chicken broths have a range of sodium levels, so your soup might need a little bit more salt if it tastes “watery” or “bland”). 

  8. Add the noodles to individual soup bowls right before serving. This will avoid the noodles from overcooking and soaking up our glorious chicken broth. 


Enjoy! 


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