Flu Fighter Chicken Noodle Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 335 kcal
• Total Fat: 10.4 g
• Saturated Fat: 2.1 g
• Cholesterol: 77 mg
• Sodium: 1352 mg
• Total Carbohydrate: 27.5 g
• Dietary Fiber: 2.4 g
• Total Sugars: 3.5 g
• Protein: 31.5 g