Cold Fighting Chicken Noodle Soup
A soothing and nourishing soup packed with garlic, ginger, herbs, and tender chicken—perfect to fight off a cold or warm you up on chilly days.
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.
Notes
Make a big batch and freeze in individual portions for a quick warm-up meal anytime.