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Sick Day Chicken Noodle Soup Recipe

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4.4 from 8 reviews

This comforting Sick Day Chicken Noodle Soup is a quick and nourishing recipe designed to soothe you when feeling under the weather. Featuring tender chunks of chicken breast, fresh ginger and garlic for added warmth and flavor, and whole-wheat egg noodles in a savory miso-enhanced chicken broth, this soup provides relief and hydration in just 20 minutes. Its light, wholesome ingredients help clear congestion while offering a satisfying, high-protein meal perfect for recovery days.

Ingredients

Soup Base

  • 1 tablespoon avocado oil
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons chopped fresh ginger
  • 1 tablespoon white miso
  • ½ teaspoon salt
  • 8 cups unsalted chicken broth

Main Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
  • 3 cups whole-wheat egg noodles (6 ounces)
  • 1 cup mixed frozen vegetables

Garnish & Seasoning

  • 2 tablespoons thinly sliced scallions
  • ¼ teaspoon crushed red pepper

Instructions

  1. Heat the oil and cook chicken: In a large Dutch oven, heat 1 tablespoon avocado oil over medium heat. Add the chicken pieces and cook, stirring often, until no longer pink, about 5 minutes.
  2. Add aromatics: Stir in 1 tablespoon finely chopped garlic and 2 teaspoons chopped fresh ginger, cooking and stirring constantly until fragrant, about 1 minute.
  3. Add miso and salt: Mix in 1 tablespoon white miso and ½ teaspoon salt to coat the chicken and aromatics, enhancing the soup's flavor.
  4. Add broth and boil: Pour in 8 cups of unsalted chicken broth and bring to a boil over high heat.
  5. Cook noodles and vegetables: Add 3 cups whole-wheat egg noodles and 1 cup mixed frozen vegetables. Return the soup to a simmer over medium-high heat.
  6. Simmer until done: Reduce heat to medium to maintain a gentle simmer. Cook, stirring occasionally, until noodles are tender and chicken is cooked through, about 8 minutes.
  7. Finish with scallions and red pepper: Stir in 2 tablespoons thinly sliced scallions and ¼ teaspoon crushed red pepper for an added kick and freshness. Serve warm.

Notes

  • Using miso adds a depth of flavor and umami but choose white miso for a milder taste.
  • Adjust the amount of crushed red pepper to your spice preference or omit if sensitive to heat.
  • Frozen vegetables can be swapped for fresh seasonal veggies if preferred.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • Whole-wheat noodles provide more fiber and nutrients compared to regular egg noodles.

Find it online: https://cookedbygrace.com/sick-day-chicken-noodle-soup-recipe/