Sick Day Soup Recipe

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Sick day soup is exactly what it says it is. A great soup to have on hand when you’re feeling less than your best.

Feeling under the weather?

With everything going on in the world right now, feel better food is going to be in high demand in the coming months. Add to that the fact that we are still in the middle of our regular cold and flu season, and it’s pretty obvious that soups and stews are going to be in high demand over the next month or two.

A black and red bowl sits filled with this Sick Day Soup Recipe

It never hurts to have some good soup, or at the very least, some good broth, stocked in your freezer. Nobody wants to cook when they don’t feel good. But if you make some ahead of time to keep in the freezer, you’re far more likely to eat something that will actually benefit your body when it’s feeling at its worst.

If you’ve got a sicky at home, or if you’re under the weather yourself, this soup is the perfect quick fix for a sick day meal.

If you intend on making this ahead of time and storing it in the freezer, just be aware that you want to freeze the soup separately from the grains or pasta. While they will certainly freeze, it’s been my experience that this freezes better when the two are separated. The choice if yours, of course, but that’s the way I do it in my kitchen. Plus, it never hurts to have a good broth in the freezer for multiple reasons. And if you need to, simply freeze in single portion sizes so you can just add some grains or pasta, one serving at a time.


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A black and red bowl sits filled with this Sick Day Soup Recipe

Sick Day Soup

Comforting soup that's excellent when you are sick.
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Course: Soup
Cuisine: American, German
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 89kcal
Author: The Gracious Pantry


  • 8 cups chicken broth (no sugar added, low sodium is best)
  • 1 tsp. celery seed
  • 1 tsp. garlic powder
  • 4 large eggs
  • 2 cups cooked quinoa (cooked pasta or rice work too)


  • In a large soup pot, combine your broth, celery seed and garlic powder. Bring to a boil.
  • Add your grain or pasta.
  • When everything is warmed through, turn the heat off, whisk in your eggs quickly and remove the pot from the heat.
  • Allow to cool and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 89kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 723mg | Potassium: 251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg

Recipe from the ®Gracious Pantry archives, originally posted 11/23/10.

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  1. Hi Tiffany. Your website inspires me. I’m just getting started in clean eating and have a lot to learn. Thank you for sharing.

    One question: when you use quinoa, do you add it in Step 2 as already cooked or uncooked?

    1. The Gracious Pantry says:

      Heather – Thanks!

      Quinoa cooks pretty quickly, so you could definitely get away with adding it uncooked. But either way will work.

  2. trude wofford says:

    I always called my kids “sicky babys” when they were not feeling well, and I would always make a pot of chicken soup! never tried the egg thing but hey- why not!!!

    1. The Gracious Pantry says:

      Trude – Eggs are great when you’re sick! Give it a try!

  3. How do you keep the eggs from scrambling in the soup? Or are they sort of supposed to?

    1. Jyme – They are supposed to, more or less. If you are worried about it, you can whisk them with a fork in a bowl and then pour them into the soup. Stir very gently and you’ll get pieces that are a bit larger.

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