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Immunity Boosting Chicken Noodle Soup

Recipe by Cristin

An easy & nutritious comfort recipe!

At the first sign of a sore throat or stuffy nose, my kids always ask for chicken noodle soup—it’s our go-to comfort food when anyone in the house needs a little extra care. I’m a big fan of taking garlic shots to keep my immune system strong, so I love that this recipe is loaded with garlic and paired with nourishing bone broth and real salt to replenish electrolytes. It’s warm, soothing, and packed with all the good stuff to help you feel better fast!

Why You’ll Love This Recipe

This immune-boosting chicken soup is packed with nourishing ingredients to help you feel better when you’re under the weather or need an extra dose of warmth and wellness. Garlic, known for its anti-inflammatory and antibacterial properties, pairs with nutrient-rich bone broth, fresh vegetables, and comforting pasta to create a soothing, flavorful dish. The addition of lemon provides a boost of vitamin C, while herbs like rosemary and thyme add depth and extra immune support.

We also love this soup because it’s delicious as soon as you make it, reheated throughout the week and it freezes and thaws exceptionally well!

  • Total Time35
  • Yield4-6 servings 1x

Ingredients

Scale
  • 4 garlic cloves, chopped (let rest for 10 minutes to activate allicin)
  • 3 tbsp avocado oil
  • 1 small onion, chopped
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 2 cups rotisserie chicken, chopped
  • 1 box (32 oz) chicken broth (low sodium)
  • 1 box (32 oz) chicken bone broth
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tbsp Redmond’s Real Salt (less if you prefer)
  • ½ tsp black pepper (or to taste)
  • 2 bay leaves
  • Juice of 1 lemon
  • 8 ounces fusilli pasta (or pasta of choice)

Instructions

  1. Prepare the garlic: Chop garlic cloves and let them rest for 10 minutes to activate allicin.
  2. Sauté the aromatics: Heat avocado oil in a large pot over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Add onion, carrots, and celery, and cook until soft and translucent, about 5 minutes.
  3. Add the chicken and broth: Stir in the rotisserie chicken, then pour in the chicken broth and bone broth.
  4. Season the soup: Add rosemary, thyme, salt, pepper, and bay leaves. Squeeze in the juice of one lemon. Stir well.
  5. Simmer: Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook for 10-15 minutes.
  6. Add the pasta: Stir in fusilli pasta and continue to simmer uncovered for another 10 minutes, or until the pasta is tender. You might need to add in more water or broth depending on the pasta you use.
  7. Serve & enjoy: Remove bay leaves before serving. Taste and adjust seasoning as needed. Serve warm and enjoy!

Notes

  • Use a rotisserie chicken for easy & quickness.
  • All salt is not created equal. Use Redmonds Real Salt or Pink Himalayan salt!
  • Opt for a high-quality stock & bone broth. I love Kettle & Fire. You could use double bone broth but my kids like it best when I do one box of bone broth and one box of regular chicken stock.
  • Don’t skip the lemon juice – I promise it doesn’t make things too citrusy and it gives an added boost of vitamin C.
  • Store in an airtight container in the refrigerator for 3-4 days (although it won’t last that long) or in the freezer for up to 4 months

Find it online: https://cristincooper.com/immunity-boosting-chicken-noodle-soup/