Grandma’s chicken noodle soup might have healing powers after all. According to the Mayo Clinic, the soup acts as an anti-inflammatory and speeds up the movement of mucus, which helps relieve congestion and limits the amount of time viruses are in contact with the lining of the nose. The broth and noodles add carbohydrates for maintaining energy levels, while the vegetables provide nutrients and help support immune function. Even the salt helps by encouraging hydration.

Here’s a Grandma-approved, quick and easy recipe to relieve the symptoms of your next cold or flu.


1 tbsp. butter
1 tbsp. olive oil
1 cup carrots, peeled and sliced
3 stalks celery, sliced
1 medium onion, diced
2 quarts chicken broth
3 cups egg noodles, uncooked
3 cups chicken meat, cooked and diced
Pinch of salt and pepper

In a large soup pot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, salt and pepper and cook about 10 minutes until the vegetables are tender. Add the chicken broth, turn heat to high and bring to a boil. Add egg noodles and cook for about 9 minutes, or until noodles are barely tender. Reduce heat to a gentle simmer, stir in the chicken and cook for 5 more minutes, or until chicken is heated through. Taste for seasonings, and add more salt and pepper if needed.