Lisa Grentz, MS, RDN, CD
Chicken noodle soup is a common home remedy during times of illness. It supplies fluid and electrolytes for hydration as well as a variety of nutrients that support immune health. The chicken provides lean protein, vitamin B6, and zinc, while the noodles provide carbohydrates as a source of fuel for the body to help fight against viruses. In our version, spinach is a good source of iron, carrots are an excellent source of beta-carotene, and celery and onions are a good source of vitamin C as well as other micronutrients and antioxidants. Garlic contains a compound called allicin sativum, which fights off the infection, and ginger is an anti-inflammatory and potential pain reliever. Overall, chicken noodle soup offers good nutrition to strengthen the immune system, aiding recovery from illness while offering comfort.
The next time you feel under the weather, consider making a pot of our amped-up chicken noodle soup. The recipe listed below is loaded with chicken, vegetables, and herbs. Try making a double batch and freezing half, so you’ll have leftovers ready to go should a cold strike.
Not Your Grandma’s Chicken Noodle Soup
3 TBSP avocado oil
8 oz white button mushrooms, diced
1 large sweet onion, diced
2 large leeks, thinly sliced
2 celery stalks, finely diced
1 large carrot, finely diced
2 tsp. garlic, minced
¼ tsp. sea salt
Pinch ground black pepper
4 cups bone broth, divided
1 (5-ounce) bag baby spinach
1-inch piece fresh ginger, peeled
3 cups cooked and chopped or shredded chicken
8 oz egg noodles
Juice of 1 lemon
In a large stockpot, heat the oil over medium-high heat. Add the mushrooms, onion, leeks, celery, carrot, garlic, salt, and pepper. Cook, stirring occasionally, for about 10 minutes, or until the vegetables start to soften.
Meanwhile, put 2 cups of the broth, the spinach, and ginger in a blender and blend until smooth, 1 to 2 minutes.
When the vegetables are ready, add the spinach and ginger broth and remaining 2 cups of bone broth in the stockpot and bring them to a simmer. Add the chicken, stir, and continue to simmer, covered, for 10 minutes. Add the noodles, stir, and continue to simmer, covered, for an additional 10 minutes, or until the carrots can be easily pierced with a fork. Stir in the lemon juice and serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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