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Cold Fighting Chicken Noodle Soup

Cold Fighting Chicken Noodle Soup That Heals and Comforts

This Cold Fighting Chicken Noodle Soup is a nourishing hug in a bowl, packed with tender chicken, vibrant veggies, and herbs in a light broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Use extra-virgin for richer flavor
  • 1 medium Onion Can substitute with shallots
  • 2 medium Carrots Substitute with parsnips for different flavor
  • 2 stalks Celery Can be replaced with bell peppers
  • 3 cloves Garlic Fresh is preferred
  • 1 tablespoon Fresh Ginger Ground ginger can be substitute
  • 1 tablespoon Lemongrass If unavailable, use lemongrass paste
  • 1 teaspoon Fresh Thyme If using dried thyme, reduce quantity
  • 1 teaspoon Fresh Rosemary Use dried but in lesser amounts
  • 6 cups Chicken Stock Opt for low-sodium
  • 2 pieces Bay Leaves Remove before serving
  • 1 pound Boneless Skinless Chicken Thighs Chicken breasts can be used
  • 1 cup Ditalini Pasta Shells or macaroni can be substituted
  • 1 tablespoon Freshly Squeezed Lemon Juice Lime juice can be an alternative
  • to taste teaspoon Kosher Salt Adjust to taste
  • to taste teaspoon Freshly Ground Black Pepper Adjust to taste
  • 1/4 cup Fresh Chives For garnish; can use green onions or parsley

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery; cook for 3-4 minutes until softened.
  2. Stir in 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1 tablespoon of minced lemongrass. Cook for 1-2 minutes until fragrant.
  3. Pour in 6 cups of low-sodium chicken stock along with 2 bay leaves and 1 cup of water. Add the chicken thighs, bring to a gentle boil.
  4. Reduce heat to low, cover, and let simmer for 10-12 minutes until chicken is cooked through. Remove chicken, shred, and set aside.
  5. In the same pot, add 1 cup of ditalini pasta and cook for 8-10 minutes until al dente.
  6. Return the shredded chicken to the pot, stir in 1 tablespoon of lemon juice, and season with salt and pepper. Simmer for an additional 2-3 minutes.
  7. Ladle soup into bowls and garnish with chopped chives. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge, or freeze in portion-sized containers for up to 3 months.

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