This Chicken Noodle Soup is the perfect brothy soup when you’re feeling under the weather.  It’s packed full of good ingredients and it’s hot and soothing!

Chicken noodle soup.

I love any version of Chicken Noodle Soup, but sometimes when I’m feeling “under the weather” I don’t want a cream-based soup.  I want something thin and brothy.  Something that I can sip on if I have a sore throat.  Something that has tiny pieces of vegetables and tiny noodles that go down easy. 

I came up with this recipe one day after I had just recuperated from a bad bug.  I decided I wasn’t going to be caught off guard the next time I got sick.  I was going to have a supply of comforting soup on hand in my freezer, ready to thaw, heat, and serve!

The ingredients I used in this soup…

I knew I wanted to add ingredients to this soup that would help relieve some of the symptoms of a cold or sore throat and ones that were suppose to help boost the immune system. 

I diced the vegetables into small pieces, taking into consideration that most sick people don’t feel like chewing food. 

Note: I’m not claiming this soup will heal a cold or flu bug. I’m saying I tried to make it with ingredients that are suppose to help certain symptoms. I made this recipe specifically to my liking for when I’m sick. Thin, brothy and full of ingredients to help relieve my stuffy nose and other symptoms.

  • Turmeric is packed full of antioxidants and fights inflammation.  It helps to detoxify the body and boost the immune system.
  • Carrots are loaded with beta carotene, which helps keep the immune system strong.
  • Celery has many anti-inflammatory compounds that help ease the aches and pains of a cold or flu. 
  • Garlic contains allicin, that produces potent antioxidants when it decomposes.
  • Thyme supports respiratory health and soothes coughs and sore throats.  It’s an excellent source of calcium, fiber, iron, manganese, and vitamins A, B6 and C.
  • Onions are high in minerals, antioxidants, and other nutrients including vitamin C, B vitamins and potassium.
  • Chicken helps to boost immune cells in the body, while the steam from the soup clears the nasal passages.  Chicken contains lots of protein, B vitamins, and minerals such as Zinc or Magnesium.  Note:  I used chicken thighs with skins in this soup.  The thighs have more flavor than any other part of the chicken.  This includes the skin.  The skin also contains protein and iron.  I removed the skins once the chicken had finished cooking.
Chicken noodle soup.

Pro tips for this recipe

  • Make sure to cook the noodles separately then add them to the soup. If you cook the noodles in the broth, they will soak up lots of the broth.
  • If you’re making this soup for someone who is sick, feel free to add extra broth from a can or cut back on the amount of noodles.

Can I freeze this soup?

Absolutely! This soup freezes beautifully. I freeze it all the time for when someone in my family gets a bug. All I do is thaw it overnight in the refrigerator. You can also thaw it in the microwave in a microwave safe container.

Chicken noodle soup.

Here are a couple more brothy soup recipes you might like when you’re feeling under the weather…

Vegetarian Vegetable Barley Soup

Tomato Florentine Soup

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Chicken Noodle Feel Better Soup

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  • Author: Cindy Gibbs
  • Prep Time: 45 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: soup
  • Method: cook
  • Cuisine: american


This brothy Chicken Noodle Soup is loaded with good ingredients and fine egg noodles.  It’s perfect for someone who’s sick and wants a hot comforting soup with easy-to-swallow ingredients.


Units Scale
  • 10 to 11 chicken thighs, with skins
  • 4 chicken bouillon cubes
  • salt & pepper
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon dried thyme
  • 1/4 cup unsalted butter
  • 2 medium onions, diced
  • 1 1/4 cups carrots, thinly sliced (I like to use baby carrots)
  • 1 1/4 cups celery, diced
  • 1 tablespoon minced garlic
  • 9 ounces fine egg noodles, (about 3/4 of a 12 ounce bag)


  1. Add the chicken thighs to a large pot.  Add plenty of water, the bouillon cubes, and some salt & pepper.  I start with 2 teaspoons of salt and a generous shake of pepper, the turmeric and thyme.  Don’t add more salt until the chicken has cooked and you taste the broth.  Bouillon cubes contain a lot of salt.  Bring chicken to a boil over high heat.  Reduce to medium heat, cover with a lid and simmer for at about 1 hour and 15 minutes until the chicken is cooked through and falls off the bone when you use prongs to pick up a piece of the chicken.  Transfer the chicken to a bowl to cool.  I place it in the freezer for about 10 minutes.
  2. Meantime, while the chicken is cooling, melt the butter in a large skillet over medium heat.  Add the onions, carrots, celery.  Saute’ until the onions are translucent and the carrots are fork tender.  Add the garlic and cook for an additional 3 minutes.  Transfer the mixture to the soup pot.
  3. Cook the noodles in a pot, according to package directions and drain. Then add them to the soup pot.
  4.  Once the chicken has cooled, remove the skins, debone the chicken, and cut the chicken into bite size pieces.  Return the chicken to the pot.
  5. Add additional broth to the pot if needed.  Taste the broth and add additional salt & pepper to taste.
  6. Refrigerate leftovers for up to 5 days.


  • This soup freezes beautifully.
  • I recommend cutting the vegetables and chicken into very small pieces in this soup if you’re making it for someone who is sick.
  • I use 3/4 of a bag of noodles when fixing this soup for someone sick.  Sometimes I even use less.  The more broth the better.