Description

This Chicken Noodle Soup Sickness Recovery recipe focuses on more than just flavor; it utilizes fundamental food science to help your body bounce back. The rich, golden broth is infused with aromatic vegetables and tender chicken, providing deep nourishment and a soothing experience.

Ingredients

Scale

2.5 lbs Whole Chicken or Bone-In Thighs
10 cups Filtered Water
2 Large Yellow Onions
4 Medium Carrots
4 Stalks Celery
6 Cloves Fresh Garlic
2-inch knob Fresh Ginger
8 oz Wide Egg Noodles
1/2 cup Fresh Parsley and Dill, chopped
Sea Salt and Black Pepper to Taste

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Instructions

Finely dice onions, carrots, and celery into uniform 1/4-inch pieces. Heat stockpot over medium heat and add olive oil. Sauté the vegetables until onions become translucent
Add smashed garlic cloves and grated ginger to the pot and stir constantly for 60 seconds
Place chicken pieces into the pot and cover with cold filtered water. Bring the liquid to a gentle simmer
Skim impurities from the surface as the pot reaches a simmer
Reduce heat to the lowest setting and simmer for at least 90 minutes
Remove the chicken from the pot, shred the meat, and set aside. Strain the broth if desired
Boil egg noodles in a separate pot until al dente. Avoid cooking them directly in the soup
Return shredded chicken and cooked noodles to the pot. Stir in parsley, dill, and season with salt and pepper

Notes

For gluten-free, replace egg noodles with brown rice noodles or chickpeas.

Use potassium-based salt substitute if watching sodium intake.

Add fresh herbs at the end to preserve their flavor and nutrients.

Prep Time: 20 mins
Cook Time: 90 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 3g
Sodium: 650mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 24g
Cholesterol: 74mg