Sick Day Chicken Soup Recipe

Introduction

This comforting Sick Day Chicken Soup is perfect for warming you up and soothing your body when you’re feeling under the weather. Packed with fresh vegetables, tender chicken, and flavorful herbs, it’s an easy-to-make soup that feels like a gentle hug in a bowl.

Ingredients

• 1 tablespoon olive oil
• 4 large carrots (sliced)
• 3 stalks celery (sliced)
• 1 large onion (diced)
• 2 jalapenos (diced)
• 6 cloves garlic (minced or pressed)
• 1 tablespoon fresh ginger (grated)
• 1/2 cup white cooking wine (optional)
• 5 cups vegetable stock
• 2 large poached chicken breasts (shredded)
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 ounces egg noodles
• 2 teaspoons fresh lemon juice (optional)

Instructions

1. Step 1: Thinly slice the carrots and celery; finely chop the onion, jalapenos, and garlic; and grate the ginger.
2. Step 2: Add all the prepared vegetables and olive oil to a large stock pot over medium-high heat.
3. Step 3: Lightly sauté for about 5 minutes or until tender and aromatic.
4. Step 4: Deglaze the pan with the white cooking wine, scraping up any browned bits on the bottom. Then add the vegetable stock and reduce heat to medium.
5. Step 5: Stir in the shredded chicken, thyme, sage, bay leaves, salt, and pepper. Bring the soup to a simmer. (If using raw chicken, simmer until cooked through, about 10-15 minutes, then remove and shred before returning to the pot.)
6. Step 6: Add the egg noodles and simmer until tender, about 8-10 minutes.
7. Step 7: Stir in fresh lemon juice, taste, and adjust seasonings if needed.
8. Step 8: Serve immediately and enjoy the soothing warmth.

Tips & Variations

• Skip the white wine if you prefer a non-alcoholic version; the soup will still be flavorful and comforting.
• Add a pinch of red pepper flakes for extra heat if you like your soup spicy.
• Use homemade chicken stock instead of vegetable stock for a richer broth.
• For a heartier soup, add diced potatoes or other root vegetables along with the carrots and celery.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. If the noodles absorb too much broth overnight, you can add a splash of water or stock while reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this soup?

Yes, leftover cooked chicken works perfectly. Just add it towards the end of cooking to warm through without overcooking.

Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable stock; add extra vegetables or beans for protein and heartiness.

Sick Day Chicken Soup Recipe

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★★★★★

4.5 from 90 reviews

This comforting Sick Day Chicken Soup is perfect for when you’re feeling under the weather. Made with a flavorful medley of vegetables, fragrant herbs, tender shredded chicken, and hearty egg noodles, this soup is both nourishing and soothing. The optional splash of white wine and lemon juice adds brightness, making it a delicious and restorative meal to help you feel better fast.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Aromatics

• 1 tablespoon olive oil
• 4 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 large onion, diced
• 2 jalapenos, diced
• 6 cloves garlic, minced or pressed
• 1 tablespoon fresh ginger, grated

Liquids and Broth

• 1/2 cup white cooking wine (optional)
• 5 cups vegetable stock

Protein and Herbs

• 2 large poached chicken breasts, shredded
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 bay leaves

Seasonings and Extras

• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 ounces egg noodles
• 2 teaspoons fresh lemon juice (optional)

Instructions

1. Prepare the Vegetables: Thinly slice the carrots and celery, finely chop the onion, jalapenos, and garlic, and grate the ginger to ensure all flavors infuse the soup evenly.
2. Sauté Aromatics: Add the prepared vegetables and olive oil to a large stock pot over medium-high heat. Lightly sauté for about 5 minutes until the vegetables are tender and aromatic, which creates a flavorful base.
3. Deglaze the Pot: Pour in the white cooking wine (if using) and scrape the bottom of the pot to lift any browned bits, enhancing the depth of flavor.
4. Add Broth and Simmer: Add the vegetable stock and reduce heat to medium. Stir in shredded chicken, fresh thyme, sage, bay leaves, salt, and pepper. Bring the soup to a simmer. If using raw chicken, simmer 10-15 minutes until fully cooked and then shred it before adding back.
5. Cook Noodles: Add the egg noodles to the simmering soup and cook for 8-10 minutes until tender, ensuring they absorb the soup’s flavors.
6. Finish and Season: Stir in fresh lemon juice (if using) to brighten the flavors. Taste and adjust seasonings as desired.
7. Serve: Ladle the soup into bowls and serve immediately for a warm, comforting meal.

Notes

• You can substitute chicken stock for vegetable stock for a richer flavor.
• Omit the jalapenos if you prefer a milder soup.
• Using poached chicken breasts saves time, but raw chicken can be cooked directly in the soup.
• Fresh herbs can be replaced with 1 teaspoon dried thyme and sage if fresh is unavailable.
• Leftover soup stores well in the refrigerator for up to 3 days.

Keywords: chicken soup, sick day soup, comforting soup, homemade chicken soup, easy chicken soup, healthy soup, chicken noodle soup