Fight Off Cold Season with 5 Easy Chicken Soup Recipes

Country-Style Chicken Noodle Soup Recipe

Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles.

INGREDIENTS

Two 14 ½-ounce cans chicken broth
3 cups water
2 teaspoons Knorr bouillon powder
1 small onion, chopped
3 carrots, sliced
4 stalks celery, sliced
1 bay leaf
One 14 ½-ounce can corn, drained
2 ½ cups roasted chicken, cut up
2 teaspoons salt
¼ teaspoon pepper
8 ounces wide egg noodles
DIRECTIONS

Bring the broth and water to a boil in a large saucepan. Add the bouillon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.

Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.

Adapted from "200 Soups" by Madge Baird (Gibbs Smith, 2011)

Servings: 4

Slow Cooker Lemon Chicken and Orzo Soup Recipe

This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients like spinach, carrots, celery, and onion and simmers in a slow cooker while you're away at work so it tastes like it cooked all day - because it did.

INGREDIENTS
- One 8-ounce boneless, skinless chicken breast
- 2 medium-sized carrots, diced
- 2/3 cup diced celery
- 2/3 cup diced onion
- 1/2 tablespoon ground pepper
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 1/4 cup lemon juice
- 4 cups low-sodium chicken broth
- 2 cups water
- Handful of spinach, stemmed
- 1/2 cup orzo
- Parmesan, for serving (optional)
- DIRECTIONS
  
  Combine all of the ingredients except for the spinach, orzo, and Parmesan in a slow cooker. Cook on low for 7-9 hours or on high for 5-6 hours. About 1 hour before the chicken is done, shred the chicken with a fork. Meanwhile, bring a large pot of water to a boil and cook the orzo pasta according to the package directions.
  
  About 5 minutes before serving, add the spinach and orzo pasta. Wait for the spinach to wilt. Top the soup with a little Parmesan cheese, if using.
  
  PointsPlus Super Easy Chicken Noodle Soup Recipe
  
  There's nothing quite like chicken noodle soup, and sometimes circumstances just call for a big, heaping bowl of the good stuff. Add a little brown rice or quinoa to make this into a meal, or just serve it as is with some warm crusty bread.
  INGREDIENTS
  - 2 teaspoons salted butter
  - 1 large onion, chopped finely
  - 1 1/2 teaspoons salt
  - Two 32-ounce cartons low-sodium chicken broth
  - 1 cup pasta, such as ditalini
  - 10 ounces frozen mixed vegetables, such as peas, carrots, corn, and green beans
  - One 15-ounce can diced tomatoes
  - 6 ounces cooked boneless skinless chicken breasts, chopped
  - 1 tablespoon grated Parmesan
  - 2 teaspoons lemon juice
  - 1/4 teaspoon black pepper
  - 1/4 cup chopped chives (optional)
  - DIRECTIONS
    
    Melt the butter in a large stockpot over medium-low heat. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is soft and translucent, about 10 minutes.
    
    Add the broth and bring to a boil over high heat. Stir in the pasta, frozen vegetables, and tomatoes. Cook until the pasta is done, about 7 minutes.
    
    Stir in the chicken, Parmesan, lemon juice, remaining salt, pepper, and chives, if using. Cook 1 more minute to heat through, remove from heat, and serve.
    
    Gluten-Free Chicken Noodle Soup Recipe
    
    I made this soup using some rich, homemade chicken stock, and yes, it all was gluten-free and incredibly easy. Chicken soup definitely soothes the soul.
    
    INGREDIENTS
    
    1 tablespoon olive oil
    
    1 small yellow onion, chopped finely
    
    4 carrots, scrubbed clean and unpeeled, chopped finely
    
    4 stalks celery, chopped finely
    
    1/4 teaspoon crushed red pepper flakes
    
    Kosher salt, to taste
    
    6 cups rich, gluten-free chicken stock with chicken meat mixed in
    
    4-5 ounces gluten-free rice noodles
    
    DIRECTIONS
    
    Heat the olive oil in a Dutch oven over low heat. Add the onion, stir, and cook until softened, about 5-10 minutes depending on how low your heat is. Add the carrots and celery, stir, and cook for 5 more minutes.
    
    Add the crushed red pepper and season with salt, to taste. Add the chicken stock, bring to a low boil, and reduce the heat to a simmer. Cook for about 30 minutes; the longer the better, to really marry the flavors.
    
    Bring another pot of water to a boil over high heat. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with the boiling water. Break up gently with a fork. Let sit until soft but not mushy, about 8 minutes, and drain. Remove the soup from the heat. Put about ¼ cup of noodles into a serving bowl and ladle the chicken broth over the top.
    
    Asian Chicken Soup with Pea Soup Recipe
    
    INGREDIENTS
    
    bone-in chicken breast
    1/4 teaspoon sea salt
    1/4 teaspoon freshly ground pepper
    3 teaspoons olive oil, divided
    1 teaspoon diced shallot
    1 small clove garlic, diced
    2 teaspoons ground ginger
    Pinch of red pepper flakes
    3 tablespoons coconut aminos
    4 cups low-sodium chicken broth
    1 cubanelle pepper, chopped
    1 teaspoon lime juice
    1/4 cup frozen peas
    1 small handful rice noodles
    2 green onions, thinly sliced
    
    DIRECTIONS
    
    Preheat the oven to 350 degrees.
    
    Line a baking sheet with aluminum foil and place the chicken breast on it. Coat the chicken with 2 teaspoons of olive oil and season with salt and pepper, to taste. Bake the chicken for 35 minutes. Remove, cool and shred.
    
    In a small sauce pan, heat 1 teaspoon of the oil over medium heat. Add the shallot and sauté for 2 minutes. Next add the garlic and shredded cooked chicken, stir well. Add the coconut aminios, chicken broth, cubanelle pepper, lime juice, and peas, and bring to a boil. Add the noodles and lower to medium heat until the noodles are cooked, about 5-7 minutes. Right before serving, add the green onions.
    
    Recipe Details
    Servings: 2
    Total time: 45 Minutes
    Cuisine: Asian
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