Description
This comforting Sick Day Chicken Noodle Soup is a quick and nourishing remedy perfect for when you’re feeling under the weather. Featuring tender chicken breast, flavorful garlic and ginger, and hearty whole-wheat egg noodles, it offers warmth and hydration in just 20 minutes. The broth soothes congestion while the mix of fresh aromatics and vegetables provide gentle healing and revitalization.
Ingredients
Soup Ingredients
- 1 tablespoon avocado oil
- 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 tablespoon finely chopped garlic
- 2 teaspoons chopped fresh ginger
- 1 tablespoon white miso
- ½ teaspoon salt
- 8 cups unsalted chicken broth
- 3 cups whole-wheat egg noodles (6 ounces)
- 1 cup mixed frozen vegetables
- 2 tablespoons thinly sliced scallions
- ¼ teaspoon crushed red pepper
Instructions
- Heat the oil and cook chicken: In a large Dutch oven over medium heat, warm 1 tablespoon of avocado oil. Add the chicken pieces and cook, stirring frequently, until the chicken is no longer pink, about 5 minutes.
- Add aromatics: Stir in 1 tablespoon chopped garlic and 2 teaspoons chopped fresh ginger. Cook while stirring constantly until fragrant, about 1 minute, to release their flavors.
- Incorporate miso and salt: Add 1 tablespoon white miso and ½ teaspoon salt to the pot, stirring well to coat the chicken and aromatics evenly.
- Add broth and bring to boil: Pour in 8 cups of unsalted chicken broth and increase heat to high to bring the mixture to a rolling boil.
- Add noodles and vegetables: Once boiling, add 3 cups whole-wheat egg noodles and 1 cup mixed frozen vegetables. Return to a simmer over medium-high heat.
- Simmer until cooked: Reduce heat to medium to maintain a gentle simmer. Cook, stirring occasionally, until noodles are tender and chicken is fully cooked, approximately 8 minutes.
- Finish with scallions and red pepper: Stir in 2 tablespoons thinly sliced scallions and ¼ teaspoon crushed red pepper for a mild spicy kick. Serve hot and enjoy the soothing soup.
Notes
- Using whole-wheat egg noodles adds fiber and extra nutrients compared to regular noodles.
- Adjust the crushed red pepper to taste or omit for a milder soup.
- For more protein, double the chicken or add shredded cooked chicken at the end.
- Frozen mixed vegetables can be substituted with fresh vegetables if preferred.
- This soup stores well in the refrigerator for up to 3 days; reheat gently before serving.
- To keep sodium low, use unsalted chicken broth and control added salt amount.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
