Nothing says warm and cozy, quite like a bowl of Chicken Noodle Soup. This wholesome, broth-based soup has been used for centuries to help combat all sorts of ailments. But is this golden soup magic or medicine? Studies are pointing to the fact that it’s actual medicine. Some even nicknamed it “liquid penicillin” for its antibiotic-like properties.Jump to Recipe
Chicken protein provides an abundant cysteine source – an amino acid chemically similar to a drug known as acetylcysteine, which can clear mucus, along with anti-viral properties of healing herbs and vegetables such as oregano parsley, garlic, parsnip, and more.
Blood samples taken from volunteer patients in a 2000 study at the University of Nebraska Medical center showed that the soup inhibited neutrophils’ movement, the most common type of white blood cell that defends against infection.
If you were to ask your grandmother, she’d probably tell you that you don’t need science to prove Chicken Noodle Soup has healing benefits.
Parsley: This antioxidant-rich Mediterranean-native culinary plant has been used for centuries for medicinal properties that help several conditions, including blood pressure, heart and bone health, and even the eyes. We love this star ingredient in chicken noodle soup because of its antibacterial properties, making it a perfect choice for chicken soup.
Oregano: This subtly spicy work-horse herb has so many uses, too many to list, but its a great addition to chicken noodle soup because it contains compounds called carvacrol and thymol, two phenol’s that are both anti-viral and antibacterial, as well as aids in clearing the lungs of excess mucus.
Garlic: A member of the allium family (leeks, scallions, chives, onions, etc.), this kitchen staple has a compound called allicin, which helps infection-fighting properties, acts as an anti-inflammatory, regulates blood sugar and insulin production, and supports heavy metal detoxification.
Turmeric: This south-Asian root has a compound called curcumin, which makes this brightly orange-colored root a prized commodity. Turmeric can help act as a potent anti-inflammatory and dramatically increase the body’s antioxidant capacity and even fight cancer cells.
Bone-Broth: A nutrient powerhouse, bone broth is packed full of nutrients and goodness, helping aid in a healthy inflammatory response, boost your immune system, and helps heal and repair the gut lining, which is where over 70% of your immune system lives.
For this chicken noodle soup, we took a centuries-old traditional recipe and amped it up by swapping traditional egg noodles with spaghetti noodles, and taking a shortcut in making a flavorful nutrient-rich broth, and added anti-inflammatory turmeric for additional health benefits.
I have a shortcut to make a storebought chicken broth that tastes like it simmered all day, and it only simmers in just over an hour. It’s definitely worth this extra step and makes a massive difference in your soup, and once you do it this way, you’re never going to use regular storebought broth again.
This soup starts with a flavorful homemade broth by combining storebought chicken stock with aromatics and chicken to enhance the broth. After simmering for an hour to an hour-and-a-half, strain the broth through a fine-mesh sieve into another container. Put the chicken on a separate plate and discarding the vegetables.
When the chicken is cool enough to handle, shred with a fork and set aside. Add olive oil to the same pan you cooked the broth in and sautee the vegetables for a minute or two, and then add the dried herbs and turmeric and saute for 30 seconds or so, just until fragrant. Add the broth to the pan and the chicken and bring to a boil. After it reached a boil, allow to continuing boiling for 2 minutes. Meanwhile, take your pasta, break into thirds, add the noodles to the boiling soup, frequently stir to keep the noodles from sticking, and cook for about 9 minutes more (a minute less than the package directions since it will continue cooking in the hot broth). Remove from heat and allow to rest for about 3-5 minutes before serving.
Ladle the chicken noodle into bowls and drizzle with a tiny amount of olive oil before serving.
Chicken Noodle Soup
Chicken Broth – Soup Base
- 2 lbs Chicken Breast
- ½ – 1 lbs Chicken Drumsticks
- 1 large Yellow Onion
- 1 bunch Parsley
- 3 stalks Celery plus leaves if you have them
- 3 Carrots
- 2 cloves Garlic
- 1 sprig Sage
- 1 sprig Rosemary
- 1 tbsp Black Peppercorns whole
- 9 cups Chicken Broth store-bought, low-sodium
Chicken Noodle Soup
- ½ Onion grated with large holes of box grater
- 2 Carrots peeled, halved, sliced into bite-sized pieces
- 2 stalks Celery halved, cut into bit-sized pieces
- 5 oz Spaghetti Noodles broken into thirds
- 9 cups Chicken Broth
- 1 tsp Fresh Parsley chopped
- ½ tsp Dried Oregano or 1 tsp of fresh
- ¼ tsp Turmeric powder
- 2 tbsp Olive Oil plus extra for garnish
- ½ – 2 lbs Chicken Breast shredded
- Salt and Pepper to taste
For the Chicken Broth
- Wash and scrub your carrots, onion, and celery, making sure it's free of debris and dirt—no need to peel your carrots.
- Chop your onion into quarters, leaving the skin on. The skin will add rich color to your broth.
- To a large stockpot or dutch oven, add all of the ingredients and then cover with the chicken broth.
- Bring to a boil and reduce the heat to a medium simmer for 15 minutes, then reduce to a low simmer and continue cooking for 1 hour.
- Remove from heat and take out all of the chicken, and set aside to cool. Save the drumsticks and use the chicken drumsticks for another recipe.
- Using a large fine-mesh strainer (or cheesecloth), pour the broth into a large bowl or container, separating the vegetables from the broth. Using the back of a spoon, press gently on the strainer to remove any excess broth. Discard the veggies.
- Set the broth aside.
For the Chicken Noodle Soup
- In a large stockpot or dutch oven, over medium-high heat, add olive oil. Sautee the onion, celery, carrot, and sautee for 1-3 minutes, until translucent. Add the dried herbs and turmeric and saute for about 30 seconds more until fragrant.
- Add the broth, chicken, parsley, and oregano, and season with salt and pepper.
- Simmer for about 1-2 minutes until the carrots are barely tender, and then add the spaghetti noodles and stir.
- Continue simmering for another 9-10 minutes until the noodles are just under al-dente (it will continue cooking in the hot broth).
- Taste for seasoning, and remove from heat.
- Ladle into large bowls and garnish with a small drizzle of olive oil.