Old-Fashioned Chicken Vegetable Soup is a good recipe anytime, but especially during flu season!
I know you came for the soup, but I gotta tell you why you want this now and stowed in the freezer.
It peaks between December and February. Just like clock work, flu rears its nasty head.
For years, I’ve reminded people to wash their hands, get to bed, eat their vegetables. It’s what we health professionals do. We nag. We nudge. We cajole.
All in an effort to avoid the flu.
But this year, I’m serious. Because last year, instead of doing something fun like walking the dog, the dog woke me licking my hand wondering why I was on the couch.
Do I have the flu?
Before that snooze on the couch, I was Googling: Do I have the flu?
Because I was reading exactly what I was feeling, the answer was YES.
How do I know I have the flu?
Sudden onset of symptoms. Sore throat, body aches, fever, chills. Did I mention runny nose, congestion, and cough? The flu is not pretty. All that coughing and sneezing is how those flu germs spread. A cold has similar symptoms but is less severe.
Me? I got the flu. Probably from the door handle or the shopping cart. Or that guy coughing on the plane (cajole).
What to do if you have the flu
If you get the flu, the Centers for Disease Control and Prevention recommends you stay home for at least 24 hours after the fever is gone (nag). Your doctor may have an antiviral medication if you catch it early. In the meantime, wrap up in a blanket with a box of tissues and sip something warm, like some chicken vegetable soup (nudge).
Pin it for later!
Is chicken soup good when you’re sick?
Yes, chicken soup is good for the soul and for the sick.
Vegetables help boost your immune system (not just when you’re sick), and chicken soup is good for cold symptoms. It appears chicken soup delivers an anti inflammatory effect for upper respiratory infections. The broth helps you stay hydrated, the vegetables and chicken boost your energy, and the steam may help your sinuses clear up. So these are some good foods to eat when you’re sick.
Yep, all the prevention rules still apply, but we may as well make it taste good, right?
How to make old-fashioned chicken vegetable soup
Start by washing you hands (nudge). This is a huge way to reduce the risk of getting the flu or a cold. So enjoy the warm water and fragrant soap as you scrub away those germs.
Get out your soup pot and every vegetable you can find, fresh, canned and frozen. You want 2-3 pounds.
Stir oil and onion together over medium heat, cook 5 minutes, add carrots and celery.
Add broth, water, and spices, bring to a boil.
Add chicken, and more veg (broccoli and corn). Reduce heat to low and simmer 15 minutes or ’til veggies are tender. You many need to add more broth or water if you want more broth for your stuffed up head.
Head to the couch with your bowl of soup-for-sick-people.
‘course you don’t need to be sick to enjoy this yummy soup. But here’s to a winter without cold and flu. Fingers crossed! 🤞 It took about 5 days and a few boxes of tissues before I finally moved off the couch.
This soup freezes well. Just pack in an airtight container (leave about an inch of space at the top of the container because soup expands as it freezes).
Just in case you’re hungry for soup sippin’, here are more LiveBest soup recipes.
MORE healthy dinner ideas
- One-pan blueberry pork chops
- Oven baked chicken schwarma
- Shrimp tacos with pineapple salsa
- Asian sesame chicken salad
- Quinoa black bean stuffed poblano peppers
Tag me on Instagram @JudyBarbe if you make this, or leave a comment below. Thanks!
P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here. As a registered dietitian, nutrition and delicious, healthy eating are my focus.
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Chicken Vegetable Soup
This make a big pot of soup so feeds 4-6. Or just two if you want leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Soup
- Method: stove
- Cuisine: American
- 2 teaspoons canola oil
- 1 large onion, diced mine was 3 cups
- 5 large carrots, sliced into ½-inch pieces, 3 cups
- 6 stalks celery, ½”-inch slices, 3 cups
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 32-ounce box chicken broth
- 3 cups water
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 bay leaf
- 16-ounce bag frozen broccoli
- 10–12 ounces frozen corn
- Wash your hands. This is a huge way to reduce the risk of getting the flu or a cold. So enjoy the warm water and fragrant soap and you scrub those germs away.
- In large pot, stir oil and onion together over medium heat, cook 5 minutes, add carrots and celery, cook 10 minutes, stirring frequently.
- Add broth, water, basil, thyme, salt, pepper, and bay leaf, bring to a boil.
- Add chicken, broccoli, and corn. Simmer 15 minutes or until vegetables are tender. You many need to add more broth or water if you want more broth. Remove bay leaf before serving.
Partially frozen chicken breasts are easier to trim and cut into cubes. This was one large chicken breast. It weighed one and half pounds. You can use a couple of small ones.
Keywords: how to make soup, do I have the flu