Flu Fighter Chicken Noodle Soup

overhead shot of chicken noodle soup in a large dutch oven

This Flu Fighter Chicken Noodle Soup is loaded with good for you ingredients, it’s cozy and the epitome of comfort food. Perfect for when you’re feeling congested or experiencing flu-like symptoms.

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 2 tsp herbs de Provence
  • 1 tbsp hot sauce I used Sriracha
  • 2 tbsp soy sauce low sodium
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 3 cups cooked chicken shredded or chopped
  • 2 tbsp fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 8 cups chicken broth low sodium, 2 32 oz boxes
  • 3 cups dry egg noodles
  • 2 green onions chopped for garnish


  • In a large Dutch oven or soup pot heat the olive oil over medium high heat.
  • Add the onion, celery, carrots, 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.

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