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BasicsChickenEasyNextKitRecipes

Market Moxicillin Flu Fighter Chicken Soup

30 minutes Cook
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  • A quick, comforting chicken and rice soup that turns bad days and sick days into “okay… this isn’t so terrible” days.

Putting together a nonprofit, cooking multiple recipes, filming, editing, posting on the website, posting on YouTube… it’s exhausting on a normal day. When you’ve got an autoimmune disease like I do? It’s Olympic-level chaos. I actually worked myself into a flare-up, and then—because the universe is wild—I picked up some kind of bug at a nonprofit breakfast a couple weeks ago. Naturally, I brought it home like a cursed party favor and infected the whole household.

My husband is the best, truly… but when he’s sick, he gives off major “Sick Sheldon Cooper” energy. Just full big man baby mode. When he finally got his appetite back, he wanted soup. And since we were all sick, tired, and miserable, I knew exactly what to make.

This soup is simple: chicken, broth, a handful of basic veggies, and it comes together super fast. It’s perfect for an upset stomach, a sore throat, or when you’ve lost the will to do dishes. Cleanup is basically nonexistent, which is the real win here.

This has been my go-to soup forever. You can make it with noodles or rice—or cauliflower rice if you’re feeling virtuous. If you don’t do meat, swap the chicken broth for veggie broth and replace the chicken with more mushrooms, beans, or tofu. It freezes beautifully, so it’s smart to keep a stash on standby for when the flu decides to hitchhike home with you and set up shop in your whole family.

It’s versatile, easy, comforting, and it helps us feel better when everything else is falling apart.
10/10—this soup has it all together when we don’t.

Did you make this recipe? Rate it here!

Market Moxicillin Flu Fighter Chicken Soup

jenniferlbartholomew
A comforting, veggie-packed chicken and rice soup that comes together fast, warms you from the inside out, and tastes like a hug from someone who knows how to do taxes and keep secrets. Perfect for cold days, sick days, and “life is being rude” days.
prep time
15 minutes
cooking time
30 minutes
servings
6
total time
45 minutes

Equipment

  • Cutting board & knife

  • Large pot or Dutch oven

  • Skillet (for sautéing chicken)

  • Wooden spoon or spatula

  • Ladle

  • Measuring spoons

  • Rice cooker or saucepan (for the rice)

Ingredients

  • We provide:

  • 1 onion, diced

  • A ton of diced garlic, to taste

  • 2 full ribs celery, diced

  • 2 medium carrots, peeled & sliced

  • 8 oz mushrooms, sliced

  • Pantry staples:

  • salt & pepper, to taste

  • 2T olive oil

  • 2 cups cooked rice (or substitute noodles)

  • You provide:

  • 4 cups chicken broth

  • 3 tbsp butter or margarine

  • Optional Add-ins: (if desired):

  • 1 tsp thyme

  • 1 can cream of chicken soup (optional, for a creamy version)

  • 1 chicken breast, chopped

Instructions

1

Cook the rice

Prepare 2 cups of cooked rice and set aside.
2

Prep everything

Dice the onion, garlic, celery, carrots, and mushrooms. Chop the chicken breast. Remember to do the chicken breast after the veggies, no cross contamination.
3

Cook the chicken

Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a skillet over medium heat, then sauté the chicken until cooked through. Set aside.
4

Cook the veggies

While the chicken sautés: In a large pot or Dutch oven, cook all the vegetables over medium heat. Season with salt, pepper, and thyme. Add the butter and stir until melted.
5

Build the broth

Pour in 4 cups of chicken broth. If using the cream of chicken soup, add it now and stir until combined.
6

Combine

Bring the soup to a boil, then add the cooked chicken to the pot.
7

Bring it together

Return to a gentle boil, add the cooked rice, and heat through. Avoid simmering too long at this point—overcooked rice = mushy sadness.
8

Serve

Ladle into bowls and enjoy the warm, cozy goodness.

Notes

Egg noodles work beautifully if you want noodles instead of rice. Just add them uncooked and simmer until tender. Spinach, kale, or chopped zucchini fold in effortlessly if you want an extra veggie punch. Add fresh lemon juice at the end or a pinch of turmeric for extra color and anti-inflammatory flair. Like creamy, but don't like canned cream of chicken soup? You can make it richer and creamier by swapping some of the broth for milk or half-and-half. When you're feeling sick, you can't go wrong with some crackers to go with this soup. It also pairs very well with garlic bread or a grilled cheese sandwich.
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