Kelsey Nixon's Asian Chicken Noodle Soup

Celebrity chef Kelsey Nixon shares her immunity-boosting soup recipe. Mushrooms, garlic and ginger all fight bacteria on their own, but together they create the immunity "trifecta."

Makes 5 servings

2 lbs bone-in, skin-on chicken thighs
2 tbsp extra-virgin olive oil
Kosher salt and cracked black pepper
1 tbsp unsalted butter
1 medium yellow onion
2 carrots, chopped
2 ribs celery, chopped
1 garlic clove, minced
4 oz shiitake mushrooms, stemmed and sliced
8 cups low-sodium chicken broth
2 tbsp white miso
1 (1-inch) piece ginger, peeled and sliced inot 1/4 inch thick coins
1 1/4 cups wide egg noodles
1/4 cup cilantro leaves, roughly chopped

1. Preheat the oven to 425°F.

2. Arrange the chicken on a rimmed baking sheet and drizzle the oil. Season liberally with salt and pepper. Roast until the chicken is cooked through and reaches 160°F on a thermometer inserted into the thickest part of the thigh, about 30 to 35 minutes. Let the chicken cool slightly, then remove and discard the skin and bones; shred the meat.

3. In a large soup pot set over medium-high heat, melt the butter. Add the onion, carrots and celery and cook just until the vegetables begin to soften, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Add the mushrooms and cook until softened, about 4 minutes.

4. Add the chicken broth, miso and ginger and bring to a simmer. Add the egg noodles and, adjusting the heat as necessary to keep the soup at a simmer, continue cooking until the noodles are cooked through, about 10 minutes. Add the chicken to the soup and cook to heat through.

5. To serve, discard the ginger and season the soup to taste with salt and pepper. Ladle until soup bowls and garnish with the cilantro before serving.

The soup will keep in an airtight container in the refrigerator for up to 1 day.