Name: Lemon-Ginger Chicken Noodle Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 lb. skinless chicken thighs or chicken breast; 4 Tbsp. olive oil; 1 Tbsp. white wine or vinegar; 1 onion (chopped); 5 cloves garlic (crushed and peeled); 2 Tbsp. freshly grated ginger; ½ tsp. curry powder; ½ tsp. allspice; 5 carrots (sliced into ½” coins); 5 stalks celery (thinly sliced); 1 container chicken stock; 3 bay leaves; 2 sprigs thyme; 1 sprig rosemary; 3 cups uncooked pasta; 1 lemon (juiced); 3 scallions (finely chopped); Salt (to taste); Pepper (to taste); 1 Tbsp. soy sauce; Sprinkle red pepper flakes

A beloved classic cure-all just got even more soothing. Fresh in flavor and packed with chicken, wholesome veggies and herbs, this better-for-you chicken noodle soup is the perfect nutritious choice for when you’re feeling under the weather or just craving a big bowl of comfort. The added ginger helps calm upset tummies, the lemon soothes sore throats and the satisfying broth will warm you from head to toe.

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Lemon-Ginger Chicken Noodle Soup

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 609.62 kcal

Author Anastasia Midas

Ingredients

1 lb. skinless chicken thighs or chicken breast
4 Tbsp. olive oil
1 Tbsp. white wine or vinegar
1 onion chopped
5 cloves garlic crushed and peeled
2 Tbsp. freshly grated ginger
½ tsp. curry powder
½ tsp. allspice
5 carrots sliced into ½” coins
5 stalks celery thinly sliced
1 container chicken stock
3 bay leaves
2 sprigs thyme
1 sprig rosemary
3 cups uncooked pasta
1 lemon juiced
3 scallions finely chopped
Salt to taste
Pepper to taste
1 Tbsp. soy sauce
Sprinkle red pepper flakes

Instructions

Season chicken with salt, pepper and thyme.
In Dutch oven over medium heat, add olive oil. Sear chicken until golden brown, 3 minutes per side.
Using white wine or vinegar, deglaze Dutch oven. Cook onion, ginger, garlic, salt and pepper until translucent. Mix in celery and carrots; continue cooking 5 minutes.
Mix in chicken broth, bay leaves, all spice, thyme, rosemary and seared chicken. Cover with lid; raise to boil. Reduce heat; simmer 30 minutes.
Stir in pasta; cook until al dente.
Remove chicken; shred. Stir in shredded chicken, soy sauce, remaining lemon juice, parsley, green onion and additional salt or pepper.

Recipe Notes

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Nutrition Facts

Lemon-Ginger Chicken Noodle Soup

Amount Per Serving

Calories 609.62 Calories from Fat 306

% Daily Value*

Fat 33.97g52%

Saturated Fat 7.23g36%

Cholesterol 111.14mg37%

Sodium 403.45mg17%

Potassium 731.17mg21%

Carbohydrates 49.86g17%

Fiber 5.42g22%

Sugar 7.18g8%

Protein 26.66g53%

Vitamin A 12962.71IU259%

Vitamin C 24.51mg30%

Calcium 70.3mg7%

Iron 2.34mg13%

* Percent Daily Values are based on a 2000 calorie diet.