Check it out! I’m actually back with a new recipe! I know that I normally post three times a week, but as I’ve gotten more pregnant, it’s been harder and harder to photograph recipes. My plan was to work ahead on recipes to continue giving you new content in the early weeks after the baby was born, but it just hasn’t been possible. But I did manage to test and photograph this perfect cold-fighting chicken noodle soup to get to you as cold and flu season begins!
I will say that today is my due date with baby #3, so this could be/hopefully is the last recipe I post before a baby announcement! We will see though, Lleyton was born 5 days after his due date and Easton was a whole week late so I’m not optimistic that this kiddo will be here anytime soon.
Since Lleyton started preschool this year, I know his exposure to germs has increased a bit and I’m mentally prepared for him to bring some illnesses home. But with a new baby in the house this fall and winter, I want everyone healthy as much as possible and for the baby to not get sick! This cold-fighting chicken noodle soup is like your grandma’s recipe, but amped up with extra garlic and ginger, a little cayenne for a spicy kick, and ground turmeric for that amazing golden color and it’s cold-fighting properties.
This soup comes together quickly, and I’m confident that you could whip it up even if you were suffering from a cold yourself. It makes a nice large batch as well, perfect for reheating on nights that you just don’t want to cook. If you’d like to make it in advance and freeze it, I recommend leaving the noodles out and adding them in before serving.
Of course, you can enjoy this soup anytime, even if you aren’t under the weather. And I hope you do!
- 2 tbsp. olive oil
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 inch knob ginger, peeled and grated
- 8 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 tsp. salt + more to taste
- ¼ tsp. freshly ground black pepper
- 2 bay leaves
- 1 tsp. ground dried thyme
- 2 tsp. dried ground turmeric
- ⅛ tsp. cayenne pepper
- 4 cups egg noodles
- Heat olive oil in a large pot. Add carrots, celery, onion, garlic, and ginger and cook until tender.
- Add chicken broth, chicken, salt, black pepper, bay leaves, thyme, turmeric, and cayenne pepper.
- Bring to a simmer and add noodles. Cook for about 10-15 minutes until noodles are tender.
- Enjoy!
This recipe is exactly what it claims to be… Quick and easy! The word fabulous should also appear in this title! I added the carrots in the skillet with the onions and celery as suggested and it turned out perfectly. I bought a rotisserie chicken and shredded the meat… DELICIOUS!!! Worthy of more than just 5 stars! This one’s a keeper!
I’m so glad that you liked it so much! And thank you for leaving this review-you made my day!