Nourishing Chicken Noodle Soup is a favorite in our house. There’s something so cozy about the smell of a hot pot of soup overtaking the house on a cool day. The smell of celery, onions, fresh herbs, and garlic sautéing is so appetizing! I’ll admit if we get a grey sky in the summer I run for my soup pot. I may get some weird looks from the family, but that’s ok. I know they will enjoy eating the end result.
Back in the day, I wouldn’t have thought twice about grabbing a can of soup from the grocery store, and if they were on sale I would stock up. When I started making my own it couldn’t compare to anything out of a can, and I couldn’t go back.
I love being in control of the ingredients I’m putting in. Most likely if you have a can of soup in your cabinet it’s full of GMOs and MSG hidden in names like “natural flavors,” “modified food starch,” or “soy protein isolate”! These ingredients come with a long list of side effects, and make it worth your time to make homemade!
IS chicken noodle soup good for a cold?
I truly believe chicken noodle soup is medicinal. It’s packed with veggies, fresh garlic, herbs, organic broth, and good-quality chicken. I even add in some bone broth if I have it on hand! When I’m really loving my time in the kitchen, I make fresh homemade noodles. I’m still working on perfecting them, but I think they are pretty darn good! Let’s look at some of the health benefits of this nourishing chicken noodle soup.
- Chicken– considering you buy good quality organic chicken, it can be healthy! Chicken has an amino acid called cysteine which can help to thin out mucus in the lungs and nose.
- Carrots– Carrots are high in vitamin C which can help to strengthen the immune system.
- Celery– Helps with digestion. It can also help fight inflammation in the body.
- Onion-Great for sore throat and boosting immunity. They can also be used for cough and flu remedies.
- Garlic– is also great for colds and flu. Anti-inflammatory, anti-bacterial, and helps boost immunity.
- Fresh Thyme– Thyme is anti-fungal, helps to clear respiratory problems, and stimulates the immune system.
- Parsley- anti-inflammatory, anti-microbial. And rich in vitamins A and C which helps to boost immunity.
How to make a quick soup
This soup is full of flavor, and by sautéing the veggies first, you will get a depth of flavor that usually takes hours to accomplish in about 45 minutes! I like it quick, don’t you? Make sure when you are sauteing the veggies to add the garlic last. Garlic tends to burn easily and this will help you to avoid that. Using fresh herbs v/s dried can help to add to the flavor also. I even like to mix dried and fresh if that’s all I have. Work with what you’ve got!
If you are a soup fan check out these delicious soups!
Creamy Potato Soup with fresh thyme and carrots, celery, and fresh garlic this potato soup will be a hit!
Coconut Curry Lentil soup. If you like curry you will love this soup that’s full of health benefits and flavor!
Tuscan Kale soup is a vegetarian soup with lots of flavor and veggies!
Nourishing Chicken Noodle Soup
- 2 tablespoon olive oil or butter
- 1 lb good quality chicken I like to use chicken tenders
- 3 cups egg noodles
- 3 stalks celery chopped
- 1 onion diced
- 4 large carrots sliced
- 3 cloves garlic
- 2-3 teaspoon pink or sea salt or more to taste
- ½ teaspoon pepper
- 1 teaspoon dry Italian seasoning
- 1 teaspoon garlic powder
- 5-7 sprigs fresh thyme or 2 teaspoon dry thyme
- 64 oz organic chicken broth
- ¼ cup fresh chopped parsley
- Garnish with fresh thyme or parsley
- Chop onions, carrots, and celery, and set aside.
- In a large soup pot over medium-low heat, heat olive oil, and butter.
- Add chopped veggies, salt, pepper, Italian seasoning, and thyme ( if using dry)
- Sauté for 3-5 minutes to bring out the flavor.
- Add chicken and cook another 2-3 minutes turning chicken once.
- Grate or press garlic over the chicken and cook another 1-2 min making sure the garlic doesn't brown.
- If you are using fresh thyme get about 5 thyme sprigs from the package, use one sprig to tie around others to hold them together. Toss this on top of the chicken.
- Add broth and bring to a boil.
- Reduce to a simmer and cook 20 minutes or until chicken is no longer pink inside.
- Pull chicken out onto a plate and shred it with a fork and knife. Add back to the pot.
- Add egg noodles and cook the amount of time according to the package.
- Stir in the parsley and season with more salt and pepper as needed.