Spontaneous Dinner

Flu Fighter Chicken Noodle Soup

6 servings


15 minutes

active time

40 minutes

total time


2 tablespoons olive oil

1 large onion (chopped)

2 stalks celery (chopped)

2 medium carrots (chopped)

2 cloves garlic (minced)

¼ teaspoon red pepper flakes

2 teaspoons herbs de Provence

1 tablespoon hot sauce (I used Sriracha)

2 tablespoons soy sauce (low sodium)

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

3 cups cooked chicken (shredded or chopped)

2 tablespoons fresh dill (chopped)

¼ cup fresh parsley (chopped)

8 cups chicken broth (low sodium, 2 32 oz boxes)

3 cups dry egg noodles

2 green onions (chopped for garnish)


In a large Dutch oven or soup pot heat the olive oil over medium high heat.

Add the onion, celery, carrots, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.

Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally.

Garnish with more parsley and chopped green onions.


Serving Size



335 kcal

Total Fat

10.4 g

Saturated Fat

2.1 g

Unsaturated Fat


Trans Fat



77 mg


1352 mg

Total Carbohydrate

27.5 g

Dietary Fiber

2.4 g

Total Sugars

3.5 g


31.5 g

6 servings


15 minutes

active time

40 minutes

total time
Start Cooking