TOOLS FOR THIS RECIPE
Indeed, chicken thighs have more dark meat and fat than chicken breasts, so they will produce juicier, more flavorful chicken. However, chicken breasts can also be used in this recipe.
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When it was first published in January 2018, it had some minor revisions, new photos, and a new post in January 2022.
Ingredients in flu-fighting chicken noodle soup:
- Olive oil: I sauté the vegetables in olive oil before adding the fresh herbs and spices.
- Mirepoix: Mirepoix is simply chopped celery, carrots, and onions. Before adding the other vegetables, we’ll give the onions a few minutes to get started.
- Fresh ginger: chop some ginger medallions and add them to the oil along with the carrots and celery to start infusing it with flavor.
- Garlic cloves: To add flavor to the soup, minced or pressed garlic is combined with fresh herbs and seasonings.
- Fresh Herbs: To add tons of color and flavor to this soup, I use dried or fresh thyme, fresh or dried bay leaf, and a handful of fresh parsley. You are welcome to add a rosemary sprig or any other herbs you happen to have on hand!
- Seasonings: I use Mrs. Dash’s salt-free all-purpose seasoning, ground turmeric, and adobo seasoning. Dash) to help flavor the soup. In this instance, adobo seasoning consists of dried oregano, more turmeric, a lot of black pepper, and onion and garlic powders. If you don’t have any on hand, you can simply make your own according to a ton of recipes you can find online!
- Low sodium chicken broth is what I recommend using if you’re using store-bought broth in order to help keep the soup’s sodium content under control. Additionally, you can easily make your own chicken broth at home, shred the chicken, and use it in this recipe. It’s simple to add more salt, but you can’t take it out.
- Egg Noodles: I cook my regular wide egg noodles for one to two minutes shorter than the package instructions. You can adjust the amount of noodles to suit your taste. If you prefer, you can also use extra-wide noodles.
- Cooked chicken: Typically, I just poach chicken breasts in a mixture of salt, black peppercorns, onions, and garlic cloves. Then, before adding it to the soup, simply shred it with two forks. Another option is to simply shred a store-bought rotisserie chicken!
- Lemons: To give this soup a little acidity at the very end, I stir in some lemon zest and lemon juice into the stockpot. This enhances the flavor of the soup even further!
