Cure a Cold Chicken Soup
Discover comfort in every spoonful with this "Cure a Cold Chicken Soup" — a soul-soothing classic designed to fight off seasonal sniffles and warm your body from the inside out. Made from a whole chicken simmered to perfection with fresh, nutrient-packed ingredients like carrots, celery, and garlic, this healing broth is infused with the aromatic goodness of ginger, thyme, and parsley. A splash of lemon juice adds just the right amount of brightness, while tender egg noodles make this soup hearty enough to be a filling meal. Best of all, this immune-boosting recipe is easy to prepare and packed with wholesome flavors, making it your go-to remedy for chilly days or when you’re feeling under the weather. Perfectly comforting, freshly made, and loaded with health benefits, this chicken soup is just the thing to revive your spirits!
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Recipe Information
Ingredients
- 1 approximately 4-5 lbs whole chicken
- 10 cups water
- 4 medium, peeled and sliced carrots
- 3 sliced celery stalks
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 2-inch piece, peeled and sliced ginger root
- 4 sprigs, fresh thyme
- 3 sprigs, fresh parsley
- 2 bay leaves
- 2 tablespoons lemon juice
- 2 teaspoons, or to taste salt
- 1 teaspoon, or to taste black pepper
- 2 cups, uncooked egg noodles
- 1 tablespoon olive oil
Instructions
Rinse the whole chicken thoroughly under cold water and remove any giblets from the cavity. Pat it dry and set aside.
In a large stockpot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and sliced ginger root. Sauté for 2-3 minutes until aromatic.
Place the chicken in the pot and cover with 10 cups of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Add the sliced carrots, celery, thyme sprigs, parsley sprigs, and bay leaves to the pot. Reduce the heat to low, cover, and let it simmer gently for about 90 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken meat into bite-sized pieces, discarding the skin and bones. Set the shredded meat aside.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the stove and bring it back to a simmer.
Add the uncooked egg noodles to the broth and cook according to the package instructions, usually about 6-8 minutes, until tender.
Stir in the shredded chicken, lemon juice, salt, and black pepper. Allow it to heat through for another 2-3 minutes.
Remove from heat and discard the thyme and parsley sprigs if still in the pot. Ladle the soup into bowls and serve warm.
Optional: Garnish with freshly chopped parsley or a squeeze of additional lemon juice for extra brightness.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
