Fight off cold and flu season with this immune boosting medley.
With fresh vegetables and a protein powerhouse of ingredients, this homemade chicken noodle soup will become your go-to this winter season. These cold, snowy days call for piping hot comfort food and this is just the thing to get you through. With germs filling the air, give your body a natural defense system by loading up on a bowl of this goodness.
Hi friends! 👋🏼 Tis cold and flu season. Seriously. This recipe couldn’t have come at a better time because of course, ironically or not, I’ve come down with a cold. Que the nose blowing, mouth breathing and nasally voice.
I know that my body just needs time to fight off these toxins, but you bet I’m trying my hardest to to get back to normal (aka… bone broth, extra ginger and garlic, peppermint essential oils and this soup 👇🏼 )
And I can confidently say it’s working! Day 4 and I’m feeling much better.
No matter what you do this winter, chances are you’ll probably catch a little bug, but have no fear I have the perfect remedy for you! 🙂
I’m a tad giddy over this soup. It makes so much (leftovers for dayyzz) and there’s nothing better than a warm cup of soup after a long, chilly day, amiright?!
Crockpots have been our go-to this winter and I have to say, I’m loving it. It’s so nice to come home and have dinner ready. No fuss, no mess. Just scoop and serve!
Chicken Noodle Soup Ingredients
- Olive Oil
- Carrots
- Celery
- Yellow Onion
- Garlic
- Low-Sodium Chicken Broth
- Banza Noodles (I use the Rotini)
- Chicken Thighs
- Spices: Thyme, Oregano, Turmeric, Garlic, Salt, Pepper
Nothing but fresh goods in this one.
Tip if you’re using low-sodium chicken broth, you might want to add additional salt. I know that seems counter intuitive, but it’s a whole lot less sodium than you would get in a normal chicken broth. Also, feel free to go heavy on the spices, it’ll give you the flava flav you’re looking for!
You can eat it plain Jane or dress it up with some toppings. My go-to are:
- Schar Gluten Free table crackers (these are by far the best gluten free crackers for soup)
- Simple Mills Sea Salt Crackers (perfect for my whole30, paleo friends!)
- Plain greek yogurt
- Green onion
- Hot Sauce/Sriracha (love this to clear out the senses!)
How to Make Homemade Chicken Noodle Soup
Another simple crockpot recipe.
First, chop up the carrots, celery and onion and toss in the crockpot. Next, toss in the rest of the ingredients – garlic, chicken broth, spices and chicken thighs (hold the noodles). Turn the crockpot on high for 3 – 4 hours or low for 6 – 8. If it’s longer than that, no worries, it will turn out the exact same. About 30 mins before the soup is finished in the crockpot, bring a pot of water to boil and follow the instruction for cooking the Banza noodles – about 10 minutes or until tender. Once the noodles are done cooking, set aside. Turn off the crockpot and using a spoon with slats, fish out the chicken thighs and shred with two forks. They should be very tender and fall apart easily. Toss the shredded chicken and noodles back into the broth and serve!
Top it with your favorites and slurp away my friends!
P.s. – I’ve never cooked the noodles in the crockpot with the soup. I’m sure it would be fine. My only concern would be that they might get mushy, although we reheat the soup for about 4 days straight and they stay just fine. I will try it next time and keep you updated!
- • 2 tablespoons olive oil
- • 1 cup carrots, peeled and sliced thin (about 3 large carrots)
- • 1 cup celery, sliced thin (about 3 - 4 stalks)
- • 1 cup yellow onion, peeled and diced small (about 1 medium onion)
- • 2 tablespoons minced garlic
- • 64 ounces (8 cups) organic, low-sodium chicken broth
- • 1 teaspoon dried thyme
- • 1 teaspoon dried oregano
- • 1 teaspoon turmeric
- • 1 teaspoon garlic powder
- • 1 teaspoon pepper
- • 1 teaspoon salt
- • 12 ounces Banza rotini noodles
- • 2 lbs. chicken thighs (1 package)
- Turn crockpot to high or low depending on how long you plan to cook the soup (3 - 4 hours on high or 6 - 8 hours on low)
- Chop 3 large carrots and 3 - 4 celery stalks into ½ inch slices, and dice 1 medium onion and toss into crockpot.
- Next, add the rest of the ingredients – 2 tablespoons minced garlic, 8 cups low sodium chicken broth, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon pepper, 1 teaspoon salt and 2 lbs. (1 package) chicken thighs (raw).
- Let soup cook for required time.
- About 30 minutes before soup is finished, bring pot of water to boil and follow instruction for cooking Banza noodles - about 10 minutes or until tender.
- Once noodles are done cooking, set aside.
- Turn off the crockpot and using a spoon with slats, scoop out the chicken thighs and shred by using two forks. (they should be very tender and fall apart easily.)
- Toss the shredded chicken and noodles back into the crockpot.
- Scoop soup into bowl, add your toppings and enjoy!
Looking for other soups to warm you up this winter? Try out these afitcado favorites:
