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Flu Fighter Chicken Noodle

Chicken noodle soup packed with anti-oxidant rich vegetables, chicken broth, and some extra goodness in the form of Oregano essential oil!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Keyword: chicken noodle soup, essential oil, flu fighter, vegetables
Servings: 4
Calories: 399kcal
Author: Rachael


  • 1 Tbs olive oil
  • 1 1/2 Tbs minced garlic
  • 1 medium onion
  • 3 cups chopped carrots
  • 1 1/2 cups celery
  • 2 lbs cut up chicken
  • 5 drops Oregano essential oil
  • 1 tsp Thyme
  • salt and pepper to taste
  • 3 Bay leaves
  • 2 cups egg noodles
  • 2 cups water
  • 2 cans chicken stock


  • In a soup pot, add a tbs olive oil, minced garlic, onions, and carrots and saute for 2-3 minutes until onions are aromatic.
  • Add chicken into pot, and season with salt and pepper and thyme, then cook until slightly browned on outside, but not necessarily cooked through, stir occasionally.
  • Add in the water, chicken stock, salt and pepper, bay leaves and oregano oil.
  • Bring pot to a boil, then turn down heat and let simmer 15-20 minutes until veggies are soft, then bring back up to a boil, add in noodles, and let cook until noodles are soft, about 5-8 minutes.
  • Remove bay leaves, and serve!


Calories: 399kcal | Carbohydrates: 27g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 185mg | Potassium: 709mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16360IU | Vitamin C: 11.9mg | Calcium: 81mg | Iron: 1.8mg