Flu Fighter Chicken Noodle Soup
Try this Flu Fighter Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- 1 large onion chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1/4 cup fresh parsley chopped
- 1/4 tsp red pepper flakes
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 tbsp hot sauce i used sriracha
- 2 tbsp fresh dill chopped
- 3 cups dry egg noodles
- 2 tsp herbs de provence
- 2 tbsp soy sauce low sodium
- 3 cups cooked chicken shredded or chopped
- 8 cups (2 32 oz boxes) chicken broth low sodium
- 2 green onions chopped for garnish
- Carbohydrate 5.90341744936179 g
- Cholesterol 61.6 mg
- Fat 10.8131261984874 g
- Fiber 1.52196875164497 g
- Protein 20.2036650528735 g
- Saturated Fat 2.84361606258057 g
- Serving Size 1 1 Serving (143g)
- Sodium 255.479772890673 mg
- Sugar 4.38144869771681 g
- Trans Fat 1.12551003128891 g
- Calories 205 calories
In a large Dutch oven or soup pot heat the olive oil over medium high heat.Add the onion, celery, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally.Garnish with more parsley and chopped green onions.
