8 Easy Soup Recipes to Make When You’re Sick
When I’m under the weather, I turn to simple, cozy soups for comfort. They’re quick to whip up and provide the warmth I crave. If you need some ideas to help you feel better, I’ve got a few recipes that are just right for those tough days.
Contents
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Chicken Noodle Soup
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Put the chicken breasts in a large pot with the chicken broth. Bring to a boil, then reduce heat and let it simmer until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken from the pot and set aside to cool slightly. While it’s cooling, add the carrots, celery, onion, garlic, salt, pepper, and thyme to the broth. Keep the soup simmering.
- Shred the cooked chicken into small pieces once it’s cool enough to handle. Add the shredded chicken back into the pot.
- Drop in the egg noodles and cook according to the package instructions, usually about 6-8 minutes, until tender.
- Taste the soup and add more salt or pepper if needed.
- Serve hot, garnished with chopped parsley if you like. Additionally, consider storing any leftovers in glass meal containers for optimal freshness and convenience.
Lentil Soup with Spinach
- 1 cup dried lentils (rinsed)
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5 minutes until the vegetables soften.
- Toss in the minced garlic and cook for another minute.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 25-30 minutes until the lentils are tender.
- Stir in the chopped spinach, and cook for another 2-3 minutes until the spinach wilts.
- Taste and add salt and pepper as needed. Serve hot.
*Cooking with airtight glass containers can help keep your ingredients fresh and organized for this recipe.*
Vegetable Broth with Ginger
Ingredients:
- 4 cups vegetable broth
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 cup chopped spinach or kale
- Salt and pepper to taste
Instructions:
- Grab a pot and pour in the vegetable broth. Bring it to a gentle simmer over medium heat.
- Add the sliced ginger, minced garlic, carrot, and celery to the broth.
- Let everything simmer for about 10-15 minutes so the flavors can mix and the ginger softens.
- Toss in the chopped spinach or kale and cook for another 2-3 minutes until the greens wilt.
- Taste the soup and add salt and pepper as needed.
- Serve hot and enjoy! This comforting soup pairs well with airtight storage bins to keep your pantry staples fresh for your next cooking session.
Creamy Tomato Basil Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
- Toss in the minced garlic and cook for another minute, making sure it doesn’t burn.
- Pour in the crushed tomatoes and vegetable broth. Stir everything together, then bring the mixture to a simmer.
- Let it simmer gently for about 10-15 minutes to let the flavors blend.
- Use an immersion blender or transfer the soup carefully to a blender to puree until smooth.
- Return the soup to the pot if needed, then stir in the heavy cream and sugar. Season with salt and pepper to taste.
- Keep the soup warm until ready to serve. Top with chopped basil and a sprinkle of Parmesan cheese if you like.
Miso Soup with Tofu
Ingredients:
- 4 cups vegetable broth or water
- 3 tablespoons miso paste
- 1/2 cup firm tofu, cubed
- 1 green onion, sliced
- 1 sheet nori (seaweed), cut into small strips (optional)
- A small handful of mushrooms (like shiitake or button), sliced (optional)
- A few drops of sesame oil (optional)
Instructions:
- Pour the vegetable broth or water into a pot and bring it to a gentle simmer.
- In a small bowl, scoop out the miso paste and whisk in a few spoonfuls of hot broth until smooth. Then, pour the miso mixture back into the pot. Keep the heat low—don’t let it boil, or the miso will lose its flavor.
- Add the cubed tofu to the soup and gently stir. If you’re using mushrooms, toss them in now. Let everything warm through for about 3-5 minutes.
- If you like, add a few strips of nori and a drizzle of sesame oil for extra flavor.
- Turn off the heat and sprinkle the sliced green onion on top. Serve the soup warm.
Potato Leek Soup
Ingredients:
- 4 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions:
- Grab a large pot and melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent.
- Throw in the sliced leeks and minced garlic, cooking for about 5 minutes until the leeks are tender.
- Add the diced potatoes to the pot, then pour in the broth. Bring everything to a boil, then turn down the heat and let it simmer for about 20 minutes until the potatoes are soft.
- Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a regular blender. Be sure to let it cool a bit before blending.
- Pour in the milk or cream and stir well. Season with salt and pepper to taste.
- Keep the soup warm until ready to serve. Garnish with chopped chives or parsley if you like.
Sweet Potato and Carrot Soup
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 3 carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: a pinch of cinnamon or ginger for extra flavor
Instructions:
- Grab a large pot and heat the olive oil over medium heat.
- Add the chopped onion and cook until it starts to soften, about 3-4 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Throw in the diced sweet potatoes and chopped carrots. Stir and cook for about 5 minutes.
- Pour in the vegetable broth, making sure the veggies are covered.
- Bring everything to a boil, then reduce the heat and let it simmer for 20-25 minutes until the sweet potatoes and carrots are tender.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Season with salt and pepper, and add a pinch of cinnamon or ginger if you want extra flavor.
- Serve hot and enjoy!
Chicken and Rice Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 6 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes until the veggies start to soften.
- Pour in the chicken broth and bring it to a boil.
- Add the cooked chicken and rice to the pot. Stir everything together.
- Reduce the heat to low and let the soup simmer for another 10-15 minutes to let the flavors blend.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if you like.
Conclusion
When you’re feeling sick, these soups can bring comfort. Chicken soup can help clear congestion and reduce inflammation. From hearty lentil to spicy ginger broth, these recipes are quick to make and nourishing. Keep some on hand for when illness strikes.
