Momma Jan's Good for What Ails Ya Chicken Soup

Comfort food meets natural healing with "Momma Jan's Good for What Ails Ya Chicken Soup," a heartwarming blend of tender shredded chicken, fresh vegetables, and aromatic herbs in a soothing, flavorful broth. Perfect for chilly days or when you're feeling under the weather, this recipe is packed with immune-boosting ingredients like garlic, parsley, and a splash of zesty lemon juice for added vibrancy. Optional egg noodles make it a versatile dish that can be tailored for a light, brothy meal or a more filling soup. Ready in under an hour, this one-pot wonder brings together the comfort of a family classic with the wholesome goodness of homemade, making it ideal for busy weeknights or cozy weekends. Whether you're nursing a cold or simply craving a nourishing bowl of chicken soup, this recipe will quickly become your go-to remedy.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 medium Carrots, peeled and sliced
• 3 Celery stalks, sliced
• 3 Garlic cloves, minced
• 2 large Chicken breasts, boneless and skinless
• 8 cups Chicken broth, low sodium
• 2 Bay leaves
• 3 Fresh thyme sprigs
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 cups Egg noodles (optional)
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

Step 3

Add the minced garlic and cook for 1 minute until fragrant, stirring to avoid burning.

Step 4

Place the chicken breasts into the pot, nestling them among the vegetables.

Step 5

Pour in the chicken broth and add the bay leaves, thyme sprigs, dried oregano, salt, and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the chicken is fully cooked and can easily be shredded.

Step 7

Remove the chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Step 8

Return the shredded chicken to the pot. If using egg noodles, add them now and cook for an additional 8-10 minutes until the noodles are tender.

Step 9

Discard the bay leaves and thyme sprigs from the soup.

Step 10

Stir in the chopped parsley and lemon juice just before serving to add brightness and flavor.

Step 11

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Step 12

Ladle the soup into bowls, garnish with extra parsley if desired, and serve piping hot.

Nutrition Facts

Serving size	(3289.6g)

Amount per serving	% Daily Value*
Calories	1679.3

Total Fat 54.2g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 411.8mg	0%
Sodium 4116.5mg	0%
Total Carbohydrate 148.7g	0%
Dietary Fiber 17.2g	0%
Total Sugars 19.6g
Protein 139.9g	0%

Vitamin D 3.5IU	0%
Calcium 420.7mg	0%
Iron 11.9mg	0%
Potassium 2989.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 34.1%

Carbs: 36.2%