The pot lid rattles and you know dinner is almost ready. It’s that sound that fills your kitchen with hope. You catch a whiff of what’s cooking and it brings a smile to your face.
This Cold Fighting Chicken Noodle Soup is a cozy hug in a bowl. It’s got all the goodness you need when you feel under the weather. You can practically feel the warmth spreading through the room as you wait.
The garlic, ginger, and fresh herbs work together to create a broth depth that’s just unreal. And the tender pull of the chicken? Totally comforting. Let me tell ya, you gonna love this soup especially when it’s cold outside.
Why This Recipe Works Every Single Time
This soup recipe never misses. Here’s why it’s always a hit.
- It cooks real quick in the pressure cooker.
- Fresh ingredients boost flavor and nutrition.
- Using chicken thighs keeps it juicy and tender.
- Simple steps mean less stress for you.
- This soup tastes even better as leftovers.
All the Pieces for This Meal
Gather these ingredients to make your soup.
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 5 cups chicken stock
- 2 bay leaves
- 1 pound boneless, skinless chicken thighs
- ¾ cup ditalini pasta
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
The Exact Process From Start to Finish
Let’s cook this soup step by step.
First, heat the olive oil in your pressure cooker over medium heat. You wanna get it nice and hot.
Next, toss in the diced onion, carrots, and celery. Sauté for about 5 minutes until the veggies start softening up.
When the smell hits you, stir in garlic, ginger, and lemongrass. Cook these for about 2 minutes until they smell real good.
Now add the thyme and rosemary, then pour in the chicken stock. Get that pot bubbling.
Bring it all to a boil then reduce the heat and simmer for 15 minutes. It’s gonna start smelling amazing.
Finally, add the chicken and pasta to the pot. Simmer for another 10-15 minutes until the noodles are tender. Don’t forget to make sure the chicken is all heated through.
Season with salt and pepper to taste. You can even squeeze in some lemon juice if you wish.
Time Savers That Actually Work
You gonna love these shortcuts for quick cooking.
First, chop your veggies ahead of time. Stash ‘em in the fridge so they’re ready when you are.
Second, use pre-cooked chicken if you gotta save even more time. Just toss it in with the broth.
Last, try using frozen veggies if you don’t have fresh ones. They work real good and save you a step.
The Flavor Experience Waiting for You
One spoonful, and you’ll notice the warmth wrap around your taste buds. The fresh ginger and lemongrass pop out to greet you. It’s like a flavor high-five you didn’t see coming.
The broth depth is rich while the chunks of tender chicken provide all the comfort you crave. Each bite feels like a cozy blanket on a chilly day.
Top it off with some fresh chives and a squeeze of lemon. You get a burst of brightness that lifts the whole soup. You’ll be wondering why you didn’t make this sooner!
Keeping Leftovers Fresh and Ready
Storing leftovers is as easy as pie. First, let it cool down a bit before placing it in the fridge.
Use airtight containers to keep it real fresh. This helps retain the flavor for another day.
If you’ve made a big batch, consider freezing some of it. Just make sure to leave space in the container for expansion.
The FAQ Section You Actually Need
You probably got questions, and I got answers. Here are some common ones.
What can I use instead of chicken thighs? You can swap chicken breasts if that’s what you got; just adjust the cook time.
Can I add more veggies? Heck yeah! Just be mindful of the water — more veggies might mean more broth needed.
How long does it take for the quick release? Usually just a couple minutes; you’ll hear it when the pressure drops.
Can I make this soup in advance? Totally! It’ll taste great even after a couple days in the fridge.
What goes well with this soup? You can whip up a simple side salad or some crusty bread for dipping.
Can I double the recipe? Sure thing! Just remember to adjust your cooking time a bit for larger amounts.
Cold Fighting Chicken Noodle Soup
Equipment
- 1 Dutch Oven
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 carrots peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 5 cups chicken stock
- 2 bay leaves
- 1 pound boneless, skinless chicken thighs
- ¾ cup ditalini pasta
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, ginger, lemongrass, thyme, and rosemary. Cook until fragrant, about 1–2 minutes.
- Stir in chicken stock and bay leaves. Add chicken and bring to boil; reduce heat and simmer, covered, until chicken is cooked through, about 10–12 minutes.
- Remove chicken and shred with two forks; set aside.
- Stir in pasta and cook until tender, about 8–10 minutes.
- Return shredded chicken to the pot. Stir in lemon juice and season with salt and pepper to taste.
- Serve immediately, garnished with chives if desired.