A nourishing, refreshing, lemony chicken soup to get your family through cold and flu season. Even when you’re feeling your best, this soup is delicious!
My kids have been sick a lot over the last few months, which means I’m usually fighting off some virus or another myself. Whenever I feel a little something coming on, I step up my immune-boosting food routine. This includes daily kombucha, kefir, Klio tea and of course, chicken noodle soup.
By now I think I’ve made nearly every chicken broth-based soup on Pinterest. But none makes me feel quite as warm and reenergized as this one.
The citrusy tang, salty broth, earthy greens and Mediterranean flavors make this soup irresistible when you’re feeling under the weather. I actually made this last night, but it’s already gone, so I have another batch on the stove as I write this.
The best part about this soup? My kids will eat it. Which is saying a lot, as any parent knows.
Hope you’re all staying healthy this winter. But even if you’re not, this soup will help!
- 1 cup small pasta (like orzo, elbows, or mini bowties)
- 2 Tbsp butter or olive oil
- 1 Tbsp all-purpose flour
- 1 small onion, chopped
- 2 carrots, chopped
- 2 stalks celery (with leaves), chopped
- 3 cloves garlic, minced
- 1 tsp oregano
- 6 cups chicken broth
- 2 cups packed chopped kale leaves
- 1.5 cups chopped chicken or white beans - or both
- Zest and juice of 1 large lemon
- Crumbled feta cheese or fresh parsley for topping (optional)
- Cook pasta according to package directions. Drain, toss with 1 Tbsp oil and set aside.
- In a large heavy pot, melt butter or oil over medium heat.
- Add chopped onion, carrot and celery and sauté five minutes.
- Stir in garlic, oregano and flour and cook another 1-2 minutes, stirring.
- Add broth, kale and chicken/beans to the pot and cook over medium low heat for 20-30 minutes or until vegetables are soft.
- Stir in lemon zest, juice and noodles. Serve right away or cook a little longer over low heat for more robust flavor.
- Garnish with feta cheese and/or chopped fresh parsley (optional).
The flour in this recipe can be left out. It just thickens the soup a little, which my family likes. But the pasta does the same if you leave it in as the soup cooks.
MichaelFebruary 22, 2016 at 9:11 am
I am making this today. Timely and yummy and full of care for my loved ones.
Amelia WinslowFebruary 22, 2016 at 5:06 pm
Hope you all enjoy it, Michael!
MichaelFebruary 23, 2016 at 8:20 am
My wife was home sick yesterday, and I came home after wrangling some of the ingredients (I wasn’t sure if we had everything), and I made this wonderful recipe. She loved it and is even taking some with her to have for lunch today. 🙂
One thing though: the ingredients listed flour, but the instructions didn’t call for it, so I left it out. It was still delicious.
Thank you for such a wonderful food blog full of nutritional recipes that taste great.
Amelia WinslowFebruary 24, 2016 at 11:21 am
I’m so glad you enjoyed it, Michael. Thanks for letting me know about the flour, I’ll add that into the instructions. The flour just serves to thicken the soup up a bit, but you can definitely leave it out, as you learned 🙂
ReneeJanuary 17, 2017 at 3:22 pm
This soup is so delicious! We loved the chicken, lemon, feta combo. It definitely perked my sick kids up.
Amelia WinslowJanuary 19, 2017 at 1:01 pm
So glad to hear that, Renee! Hope you all feel better asap!