Flu Soup

Learn how to make this delicious flu soup recipe from the Kenmore in-house chef Kari Karch. It’s the perfect soup to make you feel better when you are sick.

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preparation Time
0 mins

cook Time
0 mins


640 per serving


  • 1 tablespoons olive oil
  • 1/2 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoons crushed red pepper
  • sea salt and cracked black pepper
  • 1/4 cup white wine
  • 6 cup chicken stock
  • 1 tablespoons chicken base
  • 1 rotisserie chicken, shredded
  • 1 tablespoons chopped parsley
  • 2 cup water
  • Dill spaetzle (ingredients follows)
  • 2 eggs
  • 1/4 cup whole milk
  • pinch of nutmeg
  • Salt and pepper to taste
  • 1 cup flour
  • 2 tablespoons fresh dill, chopped



In a large Dutch oven, heat the oil over medium heat. Add in the onions and cook till translucent, about 3 minutes. Add in carrots, celery, garlic, and crushed red pepper. Cook for an additional 5 minutes. Add in the salt and pepper to season. Pour in white wine and reduce till almost dry. Add in chicken stock, chicken base & water. Cook for 30 minutes. Put shredded chicken, parsley, and spaetzle in right before serving.

Dill Spaetzle

In a medium bowl, lightly beat the eggs, milk, and seasoning. Whisk in the flour and dill. Bring a large pot of salted water to a boil. Using a spaetzle maker or large holed sieve, place it over the water and ladle a small portion at a time so the spaetzle does not clump. It should only take a couple minutes to cook through and then cooked spaetzle will float to the top. Remove using a slotted spoon and add to the soup.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.