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This week, my husband has been battling the flu and I’ve been praying that no one else gets it. So far we are in the clear. I am not a huge fan of chicken soup, but it’s one of my husband’s favorite comfort foods, so I whipped up a quick and easy batch to help him fight off this sickness.


5-6 boneless, skinless chicken thighs

1-2 Tbsps olive oil

4-5 cloves garlic, minced

4 stalks celery, sliced

5 medium carrots, peeled and sliced

6 cups chicken broth

2 Tbsps rosemary

1 lemon, juiced

2 cups vermicelli noodles


In a large pot, heat olive oil over med-high heat. Add garlic, celery, and carrots, and stir for about 5 min.  Add chicken, broth, and rosemary. Bring to a boil and then cover and simmer on low for about 30 minutes, or until chicken is cooked all the way through. Remove chicken and shred and return to pot. Stir in vermicelli noodles and let cook and additional 2-3 minutes. Remove from heat and add lemon juice. Enjoy!


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