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.
Lemon-Ginger Chicken Noodle Soup
- 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
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.