Flu Fighting Spicy Chicken Noodle Soup

Last week my husband got hit with the flu bug just a couple of days before we were supposed to head out of town with friends for the weekend (we escaped the cold for some sunshine!)  He woke up feeling the achy bones, chills, a scratchy throat, and was terribly congested.  The worst right? We both refused to cancel our weekend plans so he immediately went searching the web for fast remedies for the flu.
 WebMD  told him to sip on hot and spicy chicken noodle soup.  The hot soup helps sooth the throat, and spices like garlic, cayenne (or crushed red peppers), and ginger help with decongestion, break up mucus in the throat, and help fight viral infections.  You can read all about it here.
So by request he got a big ol’ pot of Spicy Chicken Noodle Soup.
And let me just tell you it was spi-cy.  Which is right up Brett’s ally. I wasn’t too surprised when he ate the entire pot that day.  I barely slurped down a small bowl in hopes to avoid catching the bug too.  My mouth was on fire, but it was delicious.

Spicy soup and lots of sleep seemed to do the trick! He was feeling ten times better that evening and we still made our trip.   So next time you get hit with the flu add some spice to your food and give this Spicy Chicken Noodle Soup a try!!  {And let me know if you think it helps!  We’re convinced!}


And just so you know, my husband was wondering the same thing you’re probably wondering…..

Why on earth didn’t she chop the carrots?
Because she forgot.  That’s all.
Flu Fighting Spicy Chicken Noodle Soup
  1. 2 large boneless, skinless chicken breasts cooked and shredded
  2. 2-4 tbsp extra virgin olive oil
  3. 1 medium onion, chopped
  4. 1 cup carrots, chopped
  5. 3/4 cup celery, chopped
  6. 2 garlic cloves, minced
  7. 1- 1 1/2 tsp crushed red pepper (or cayenne)
  8. 1 tsp ground ginger
  9. 8 -10 cups chicken broth
  10. 1/4 cup milk or cream
  11. 1 lb Grandma's frozen egg noodles (or any wide egg noodle)
  1. Coat a large pan with 2 tbsp olive oil and heat over medium-high heat. Add shredded chicken and quickly brown (1-2 minutes) stirring constantly. Reduce heat to medium and stir in onion and garlic and let cook for 3-4 minutes, continuing to stir (add a splash of olive oil if starts to stick). Stir in crushed red pepper and ginger and let cook for another minute or two. Remove from heat.
  2. In a large soup pot bring 8 cups of chicken broth to a boil. Add carrots and celery, reduce heat and let simmer until almost tender. Stir in chicken mixture and continue to let simmer. Stir in 1/4 cup of milk or cream. Lastly stir in egg noodles and let simmer until noodles are cooked. (You can also cook noodles separately and stir in at the end). Season with salt and pepper.
  1. *use more or less crushed red pepper or cayenne to make as spicy as you would like.
  2. *if using Grandma's frozen egg noodles be sure to let thaw slightly and separate noodles out on a paper towel--instructions are on bag)
Adapted from Group Recipes
Adapted from Group Recipes
Sweet Treats & More http://sweettreatsmore.com/



  1. says

    When I get hit by something like this, I like Zupa’s Thai Lobster Curry … it’s nice and spicy, but really clears things up! Glad he’s all better and that you and the kiddos were able to avoid it!

  2. says

    When I get hit by something like this, I like Zupa’s Thai Lobster Curry … it’s nice and spicy, but really clears things up! Glad he’s all better and that you and the kiddos were able to avoid it!

  3. says

    First of all, the site looks amazing!! I totally love it. And this soup – I don’t think my husband would touch it since he is not a fan of spicy at all, but I know I’d love it!

  4. LeeAnn says

    I am just a reader, not normally a commenter, but this time, I had to comment! I made the recipe exactly as written here. The flavor was soo good and SO SPICY! My hubby and I ate the entire pot over the course of a weekend, and as he is sweating and asking me what I put in this soup, he is also telling me “It’s good – I would eat it again!”. I will definitely make it again, but maybe cut back the red pepper flakes to 1 tsp. instead of 1.5 tsps.
    As for the curing properties, I made it because I have terrible seasonal allergies and while it can’t cure them, it certainly made my nose open up which was a much needed relief.
    By the way, for those who may not like ginger or think to put ginger in the soup, try it! It is part of the nasal relief. You cannot taste it specifically, but it adds to the flavor of the broth and it smells good while cooking.


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