Cold-Fighting Chicken Soup Recipe
This cold-fighting chicken soup recipe is a tasty, hearty soup packed with anti-inflammatory, anti-microbial, and antioxidant-rich components that work together to help you feel better when you're sick!
When you get sick, boost your immune system as much as possible because it is your key element in battling infections. Drugs can only provide brief relief from symptoms of viral respiratory diseases such as colds. It would be best if you eat a balanced, healthy diet that is heavy in liquids and foods high in vitamins and minerals.
You may be interested in this article on Science-Backed Natural Remedies for Colds and Flu.
Soups and broths keep you hydrated as you consume calories. According to studies, chicken soup, more than any other hot liquid, promotes mucus flow and aids the body in ridding itself of the cold virus.
Note: I like to create educational posts by including scientific and technical information before the recipes. By reading them, you will learn how to plan healthier meals.
The benefits of chicken soup
Chicken contains cysteine, an amino acid that aids in the loosening of secretions. Adding spices like pepper and garlic enhances this impact. The protein content of chicken breast is higher. Chicken thighs, drumsticks, and wings are higher in fat.
Ginger has a long history of use as a herbal cold treatment. Its therapeutic characteristics may help to ease a sore throat and reduce inflammation. Fresh ginger is also antimicrobial and may aid in the prevention of cold viruses.
Turmeric contains significant antioxidant and anti-microbial characteristics, so helps relieve cold and flu symptoms. It has shown promise in battling specific viruses because curcumin dramatically reduces the amounts of extracellular infectious viruses.
Note: In this recipe, you can use either fresh or ground turmeric.
Black pepper includes antioxidants that may benefit your general health. The use of black pepper can improve the absorption of curcumin, allowing your body to benefit more from its anti-inflammatory effects.
Garlic not only adds a great flavor to the soup but also may help fight colds and flu. It may lower your chances of getting sick and help you recover faster.
Carrot has expectorant and antioxidant properties that may help fight colds and flu.
Celery strengthens the immune system and helps fight infections.
Onion contains a high amount of prebiotics and fiber. In the body, this helps improve gut health by aiding in digestion, strengthening the immune system, and lowering inflammation.
Lemon contains vitamin C, which can shorten the duration of colds.
Thyme boosts your immune system and supports your body in fighting cold symptoms. It may help relieve congested airways and soothe coughs.
Parsley is rich in vitamins A, C, and K and provides antioxidant benefits.
Pasta is a great source of fiber, vitamins, minerals, and antioxidants. Use any semolina pasta.
Did you know?
Capsaicin is the bioactive component of chili peppers. Mucus is broken up by capsaicin, which can effectively treat sore throats and coughing. But capsaicin can increase the production of mucus.
Now let's start making this healthy and delicious soup!
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Check also recipes for homemade vegetable broth using veggie scrapes and vegetable broth using whole vegetables.
This cold-fighting chicken soup recipe is a tasty, hearty soup packed with anti-inflammatory, anti-microbial, and antioxidant-rich components that work together to help you feel better when you're sick!
- 1 tablespoon olive oil
- 1 pound (450 gr) boneless, skinless chicken breast or thighs
- 1 bay leaf
- 1 onion (diced)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric or 1 tablespoon turmeric powder
- 1 tablespoon freshly grated ginger
- 1 teaspoon black pepper
- 3 cloves garlic (minced)
- 3 sprigs thyme
- 3 carrots (peeled and diced)
- 3 celery stalks (diced)
- 5 cups chicken stock stock
- 1 cup water
- 8 ounces (240 gr) noodle pasta
Prepare all the ingredients ahead. You may use a veggie chopper to chop your vegetables easily and quickly.
Heat the olive oil in a Dutch oven pot or large pot. Add the onion, carrots, and celery. Cook until tender for about 5 minutes, stirring continuously.
Stir in the garlic, ginger, turmeric, black pepper, and thyme, and cook for 1 minute.
Add the chicken broth, bay leaf, and water. Add the chicken, simmer and cover. Lower the heat and cook until the chicken is thoroughly cooked for about 15 minutes.
Remove the bay leaf and stems from the thyme. Remove chicken and shred using two forks and set aside.
Stir in the noodles and cook for about 8 minutes or until they are tender.
Stir in the chicken. Taste the soup and adjust the seasonings. Feel free to add more broth, if desired.
Serve with lemon and parsley. You may also serve it with chili pepper if desired.
Serving Size 6.8 oz (191.5 gr)
Servings 1
- Amount Per Serving
- Calories 306kcal
- Calories from Fat 85kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 2.3g12%
- Cholesterol 23mg8%
- Sodium 428mg18%
- Total Carbohydrate 42g15%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 14g29%
- Vitamin A 109 IU
- Vitamin C 23 mg
- Calcium 6 mg
- Iron 16 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hello! I am Dr. Meri, associate professor of biology, writer, and founder of DrMeris.com.
At Dr. Meri's, you will find fact-based articles supported by research on many topics including natural remedies, nutrition, houseplants, and gardening. Many of them will be answering questions that may arise in your daily life.
I write recipes that are both healthy and delicious. Before each recipe, you'll find scientific and technical information.
Let's embark on this educational journey towards a healthier lifestyle!
