Soups for Sick Days: Comforting Recipes to Heal and Soothe
This classic chicken noodle soup gets a flavorful twist with jalapenos, ginger, and a hefty amount of garlic. It’s the perfect cozy, comforting soup to help you kick your winter cold! I love making this soup whenever I’m feeling under the weather and need a sick day, or just when it’s cold outside. It’s packed with sinus-clearing aromatics like ginger and garlic, making it a great choice if you’re looking for a soup that’s not only nourishing but also helps clear your sinuses. Just a heads up—this might not be the best option for picky eaters who shy away from spicy food. If you need a milder version, feel free to adjust the ingredients as needed.
Ingredient Notes
You don’t need much to make this chicken noodle soup the best you’ve ever had. Here’s what you’ll need:
- Chicken – I typically use my easy poached chicken for this recipe, but leftover rotisserie chicken works great too. You can also cook the chicken right in the soup if that’s more convenient.
- Noodles – Any flat egg noodles work wonderfully here! For a gluten-free version, swap them for wild rice instead.
- Vegetable Stock – I always use homemade vegetable stock since it’s what I have on hand. But feel free to use store-bought vegetable or chicken stock—just be mindful of the salt content if using store-bought, as it may require some adjustments.
- White Wine – This is optional, but I love how the wine adds an extra depth of flavor to the broth.
- Jalapenos – To control the heat, remove the seeds for a milder soup. If you want it extra spicy, keep the seeds and use 4 jalapenos instead of 2.
- Ginger – Fresh ginger is my go-to, but ginger paste also works if that’s what you have.
- Garlic – I’m a big garlic fan, so I tend to load it up. But if you’re not as into garlic, feel free to reduce the amount.
You can find the complete list of ingredients and measurements in the recipe card below.
How to Make Chicken Noodle Soup
- Prepare the Vegetables
Thinly slice the carrots and celery, finely chop the onion, jalapenos, and garlic, and grate the ginger. - Sauté the Aromatics
Add all the prepared veggies and olive oil to a large stock pot over medium-high heat. Sauté for about 5 minutes until everything is tender and aromatic. - Deglaze with Wine
Once the vegetables are softened, pour in the white wine (if using), making sure to scrape up any browned bits from the bottom of the pot. - Add the Stock and Chicken
Next, pour in the vegetable stock and reduce the heat to medium. Stir in the shredded chicken, thyme, sage, bay leaves, salt, and pepper. Bring the soup to a simmer.
Note: If you’re using raw chicken, let it simmer for 10-15 minutes or until fully cooked through. Remove the chicken, shred it, and then return it to the pot. - Cook the Noodles
Add the noodles and let them simmer for 8-10 minutes, or until tender. - Finish the Soup
Stir in the lemon juice, taste the soup, and adjust the seasonings if needed. - Serve and Enjoy
Serve immediately and enjoy the warmth and comfort of this spicy, flavorful chicken noodle soup—a true soups for sick days favorite!
There you go! This version is in my writing style with bolded important words and a mention of “soups for sick days.” Enjoy!
Sick Day Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 4 large carrots sliced
- 3 stalks celery sliced
- 1 large onion diced
- 2 jalapenos diced
- 6 cloves garlic minced or pressed
- 1 tablespoon fresh ginger grated
- ½ cup white cooking wine optional
- 5 cups vegetable stock
- 2 large poached chicken breasts shredded
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 bay leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 ounces egg noodles
- 2 teaspoons fresh lemon juice optional
Instructions
- Thinly slice the carrots and celery; finely chop the onion, jalapenos, and garlic; and grate the ginger.
- Add all the prepared veggies and olive oil to a large stock pot over medium high heat.
- Lightly sauté for about 5 minutes or until tender and aromatic.
- Deglaze the pan with with wine, making sure to scrape up any browned bits on the bottom of the pan. Then add in the vegetable stock and reduce the heat to medium.
- Add in the shredded chicken, thyme, sage, bay leaves, salt, and pepper and bring the soup to a simmer. Note: If using raw chicken, simmer until the chicken is fully cooked through (10-15 minutes). Then remove and shred.
- Add in the noodles and simmer until tender, 8-10 minutes.
- Stir in the lemon juice, taste and adjust seasonings if desired.
- Serve immediately!
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
