Cure My Cold Chicken Soup
Warm your soul and fight off the sniffles with "Cure My Cold Chicken Soup," a comforting bowl of nourishment packed with wholesome ingredients and vibrant flavors. This immune-boosting recipe combines tender shredded chicken, aromatic garlic and ginger, hearty vegetables, and invigorating lemon juice, creating the perfect balance of coziness and freshness. Simmered in a rich, low-sodium chicken broth with thyme and a hint of bay leaf, this classic soup is further elevated with optional egg noodles for a hearty twist. Ready in under an hour, it's the ultimate cold-weather remedy or anytime pick-me-up, made with love and simplicity. Perfect for meal prep, family dinners, or providing relief when you're under the weather, this chicken soup is a must-have in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 large carrots, peeled and sliced
- 3 pieces celery stalks, chopped
- 2 pieces boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 piece bay leaf
- 4 sprigs fresh thyme
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups egg noodles (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the carrots and celery, and sauté for another 3-4 minutes until slightly softened.
Place the chicken breasts in the pot, then pour in the chicken broth.
Add the bay leaf and thyme sprigs to the pot.
Bring the soup to a boil, then reduce the heat to low and simmer for 25 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot and discard the bay leaf and thyme sprigs.
If using egg noodles, add them to the pot and cook for 6-8 minutes, or until tender.
Stir in the lemon juice, chopped parsley, salt, and black pepper. Adjust seasoning to taste.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 28.5 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2450 mg | 52% | |
*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.
