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  • Diana York

Best Chicken Soup for the Flu

On the podcast this week. We talked about our post flu soup that we made to help us get better.

If you can imagine having 7 kids plus myself down with the flu on Christmas, it was something only in a movie. This Christmas the whole family went down one after another with Flu A! Some of the children even had to go to the hospital! Christmas was definitely a blur. If only we could rewrap all the presents and do it all over again now that we are better! :-) I don't even remember our Christmas Eve church service. All I remember was trying to get the kids dressed, snapping some photos, and quickly getting out of the house so we could make it on time, and the pounding headache I had. I knew all of the kids didn't feel well either.

I honestly have never had the flu so badly. We literally didn't get out of bed for three days and didn't leave the house for a week! After almost two weeks from having the flu, the whole family still isn't quite the same. Because we had all the flu symptoms, no one had an appetite for quite some time. I thought a soup might be a good flu kinda dinner. I wanted something light but also nutritious. I have always heard that chicken noodle soups are always a cure for a cold so how about the flu too? But this particular soup is really unique with cream corn. It is called "Amish Chicken Corn Soup." All of the kids were able to eat a bowl, even the little kids. It helped with our taste buds and gave us some nutrients we needed to get better!

I did some minor adjustments to the recipe. The recipe is by "Taste of Home." Here is their recipe below. I put my modifications in red writing below the recipe. Hope you guys enjoy! I pray that no one else gets the flu this year!!!!

Diana xx


1 medium onion, chopped

2 celery ribs, chopped

1 cup shredded carrots

2 pounds boneless skinless chicken breasts, cubed

3 chicken bouillon cubes

1 teaspoon salt

1/4 teaspoon pepper

12 cups water

2 cups uncooked egg noodles

2 cans (14-3/4 ounces each) cream-style corn

1/4 cup butter


Place the first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts

1-1/3 cups: 201 calories, 6g fat (3g saturated fat), 57mg cholesterol, 697mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

RECIPE BY TASTE OF HOME: https://www.tasteofhome.com/recipes/amish-chicken-corn-soup/

I used a pre -cooked rotisserie chicken from my local grocery store. it made the recipe so much faster and easier to cook and to prepare. I made sure all the veggies were heated through and tender. I then added the cooked chicken along with the egg noodles, canned cream corn, and butter. Heated through until the noodles were tender and served with soda crackers!

#healthyeating #healthyliving #chickencornsoup #chickensoup #flusoupremedy #flusoup #soupfortheflu #amishchickensoup #recipes #souprecipes #nutrient #momofseven #bigfamily

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