1. What makes chicken soup good for you when you're sick?

Chicken soup helps with hydration, relieves congestion through steam, and provides nutrients like protein and electrolytes that support recovery.

2. Can I make chicken soup without homemade broth?

Yes! You can use store-bought broth and boost the flavor by sautéing aromatics like onions, garlic, and herbs before adding it.

Classic vegetables include carrots, celery, and onions, but you can also add fennel, sweet potatoes, spinach, or whatever you have on hand.

Properly stored in airtight containers, chicken soup lasts 4–5 days in the fridge. You can also freeze it for up to 3 months.

You can, but bone-in thighs or drumsticks give the broth richer flavor and texture thanks to the collagen released during simmering.

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Sauté aromatics (optional): In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
Add chicken & broth: Place chicken pieces in the pot. Pour in broth, add bay leaf, garlic, salt, and pepper.
Simmer: Bring to a boil, then reduce heat and simmer for 45–60 minutes, partially covered.
Shred chicken: Remove chicken pieces, let them cool slightly, then shred the meat and discard bones.
Cook noodles: While shredding chicken, add egg noodles to the soup and cook until tender (about 8–10 minutes).
Combine & finish: Return shredded chicken to the pot. Stir in parsley and lemon juice if using. Adjust seasoning.