‘Tis the season when colds, flus, and upper respiratory infections strike! The classic chicken noodle soup comes to the rescue, but what if we jazzed it up a bit? I’ve got three recipes that your family will love, packed with nutrients to ward off illness or ease discomfort. A broth base is key for a healing soup to keep you hydrated and feeling better.

Next, ensure you incorporate anti-inflammatory spices and herbs into the soup. Opt for fresh turmeric, ginger, garlic, onions, celery, and vitamin-packed carrots for added benefits.

I’ve packed the soup with classic chicken ingredients but spiced things up by adding kale in my Lemon Chicken Kale Orzo Soup or miso paste in my Miso and Kale Chicken soup with ramen noodles. There’s a world of possibilities to explore!

Here are a few tips! Each soup’s base includes carrots, onions, garlic, and celery, so I prepare a large batch of these veggies and divide them among the soups to save time. I also vary the noodles for each soup—opting for Ramen noodles for the miso soup, penne pasta for the chicken noodle soup, and orzo noodles for the lemon and kale soup. Feel free to use the same noodles throughout if you prefer!

However, you decide to make your chicken noodle soup always remember to set the table with love.

Lemon Chicken Kale Orzo Soup

Ingredients:

• 1 Large Rotisserie Chicken, skin removed and shredded (divided into 3 1 pound/3 cups portions for each soup)
• 2 tablespoons extra virgin olive oil
• 1/2 onion, diced
• 3 carrots, peeled and diced
• 1 celery rib, diced
• 2 teaspoons minced garlic
• 6 cups chicken broth
• 3/4 cup uncooked orzo pasta
• 1 teaspoon fresh thyme leaves
• 1 cup chopped kale
• Fresh juice of 1 lemon
• Pepper and kosher salt to taste
• Celery leaves, parsley leaves, and lemon zest for garnish
• Drizzle of extra virgin olive oil

Instructions:

1. Heat the extra virgin olive oil in a large Dutch oven or pot over medium heat.
2. Add onions, carrots, celery, and a pinch or two of salt. Sauté until softened (about 6 – 7 minutes), aiming for softening rather than caramelization.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and orzo pasta. Allow the pasta to cook for 9 – 10 minutes until plump.
5. Stir in the chicken, thyme leaves, chopped kale, and fresh lemon juice. Taste and adjust seasonings. Let the soup simmer for an additional 5 minutes. Note: Orzo pasta tends to absorb broth, so you might need to add more.
6. Taste again and adjust seasonings if necessary. Remove from heat and ladle the soup into bowls. Garnish with celery leaves, parsley leaves, lemon zest, and a drizzle of extra virgin olive oil.

Turmeric and Chicken Penne Pasta Soup

Ingredients:

• 1 pound (3 cups) shredded rotisserie chicken
• 2 tablespoons extra virgin olive oil
• 1/2 onion, diced
• 3 small carrots, peeled and chopped
• 1 celery rib, diced
• 2 teaspoons minced garlic
• 1 teaspoon peeled and grated ginger
• 1 tablespoon ground turmeric
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon cracked pepper
• 1/2 tablespoon garlic powder
• 6 cups chicken broth
• 3/4 cup penne pasta or preferred pasta
• Pepper and kosher salt to taste
• Red bell peppers, poblano peppers, and cilantro or parsley for garnish

Instructions:

1. Heat the extra virgin olive oil in a large Dutch oven or pot over medium heat.
2. Add onions, carrots, celery, and a pinch or two of salt. Sauté until softened (about 6 – 7 minutes), aiming for softening rather than caramelization.
3. Add garlic, ginger, ground turmeric, smoked paprika, cracked pepper, and garlic powder. Stir until fragrant (about 1 minute).
4. Pour in the chicken broth and pasta. Allow the pasta to cook until al dente (approximately 12-13 minutes).
5. Stir in the shredded chicken. Taste and adjust seasonings. Let it cook until the pasta is tender and the chicken is heated through.
6. Remove from heat, ladle into bowls, and garnish as desired with red bell peppers, poblano peppers, cilantro, or parsley.

Miso and Kale Chicken Soup with Ramen Noodles and Tofu

Ingredients:

• 1 pound (3 cups) shredded rotisserie chicken
• 2 tablespoons extra virgin olive oil
• 1/2 onion, diced
• 3 small carrots, peeled and chopped
• 1 celery rib, diced
• 2 teaspoons minced garlic
• 1 teaspoon peeled and grated ginger
• 1 teaspoon diced poblano peppers
• 3 tablespoons white miso paste
• 6 cups low-sodium chicken broth
• 1 cup thinly sliced white or baby bella mushrooms (about 4-5 mushrooms)
• 1 cup dark kale, thinly sliced or one package of roasted seaweed, cut into thin strips
• 4 ounces thin ramen rice noodles
• Garnish with green onions, cilantro, and a few drops of sriracha (optional)

Instructions:

1. Heat the extra virgin olive oil in a large Dutch oven or pot over medium heat.
2. Add onions, carrots, celery, and a pinch or two of salt. Sauté until softened (about 6 – 7 minutes), aiming for softening rather than caramelization.
3. Add garlic, ginger, diced poblano peppers, and all the seasoning, including miso paste. Stir until fragrant (about 1 minute).
4. Pour in the broth, mushrooms, and dark kale or seaweed. Bring to a boil, then reduce heat to medium.
5. Add the shredded rotisserie chicken and simmer for 5-7 minutes until the chicken is heated through.
6. Finally, add the ramen noodles (and tofu if using). Cook for 2-3 minutes. Remove from heat.
7. Ladle into bowls and garnish with green onions, cilantro, and a few drops of sriracha if desired.