Cold Fighting Chicken Noodle Soup for sick days
A warm and nourishing soup filled with chicken, vegetables, and noodles, perfect for those sick days.
Ingredients
Vegetables
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
Main Ingredients
- 2 cups chicken thighs boneless, skinless
- 8 cups chicken broth preferably low sodium
- 2 cups egg noodles dried
Instructions
Prepare the Ingredients
- In a large pot, heat olive oil and sauté the diced onions until fragrant, about 3 minutes.1 cup onion
- Stir in the diced carrots and celery, cooking until softened, for about 5 minutes.1 cup carrots
- Add chicken thighs to the pot and brown slightly on the outside for around 3 minutes.1 cup celery
- Pour in the chicken broth, bring the mixture to a simmer, and cook for 15–20 minutes.
- Once the chicken is cooked, shred it and return it to the pot. Add egg noodles and simmer until they are tender, about 7-10 minutes.2 cups chicken thighs
Notes
This soup is exceptionally nourishing and perfect for recovery during sick days.
Store leftovers in an airtight container for up to 4 days in the fridge. You can freeze it for 2-3 months; just remember to add a splash of water when reheating to revive the consistency.
Nutrition
Serving: 123gCalories: 231kcalCarbohydrates: 23g
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