why make this recipe
Cold Fighting Chicken Noodle Soup is perfect for those chilly days when you need a warm hug in a bowl. Packed with wholesome ingredients, this soup not only comforts but also helps you feel better when you’re under the weather. The blend of chicken, fresh veggies, and herbs makes it nutritious and delicious. Plus, it’s easy to prepare and can even be made in larger batches for later!
how to make Cold Fighting Chicken Noodle Soup
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
- 3/4 cup ditalini pasta
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh chives
Directions:
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook while stirring occasionally until tender, about 3-4 minutes.
- Stir in the garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
- Pour in the chicken stock, add the bay leaves and 1 cup of water.
- Add the chicken thighs and bring to a boil. Then reduce the heat and let it simmer, covered, until the chicken is cooked through, about 10-12 minutes.
- Remove the chicken, shred it using two forks, and set it aside.
- Stir in the ditalini pasta and cook until tender, about 8-10 minutes.
- Add the shredded chicken back into the pot along with the lemon juice. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped chives if desired.
how to serve Cold Fighting Chicken Noodle Soup
Serve your Cold Fighting Chicken Noodle Soup hot in bowls. You can sprinkle some extra fresh chives on top for a burst of flavor. This soup pairs well with crusty bread or crackers, making it a full meal that’s both comforting and satisfying.
how to store Cold Fighting Chicken Noodle Soup
If you have leftovers, allow the soup to cool completely. Then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to leave some space at the top of the container, as the soup will expand when frozen.
tips to make Cold Fighting Chicken Noodle Soup
- You can use leftover rotisserie chicken instead of cooking fresh chicken thighs to save time.
- Feel free to add any other vegetables you like, such as spinach or peas, for added nutrition.
- For a gluten-free option, swap out the ditalini pasta with rice or gluten-free pasta.
variation
You can experiment with different herbs and spices. Adding lime juice instead of lemon can give a different flavor. If you prefer a spicier soup, toss in some red pepper flakes or fresh chili.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make it ahead of time. Just store it in the refrigerator and reheat it on the stove when you’re ready to eat.
2. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used instead. Just be mindful of cooking times, as they may cook faster than thighs.
3. What can I use instead of ditalini pasta?
You can use any small pasta you have on hand, or even rice or quinoa as a substitute for the ditalini pasta.
Cold Fighting Chicken Noodle Soup
Ingredients
Soup Base Ingredients
- 1 tablespoon olive oil For cooking the vegetables.
- 1 cup diced onion Adds flavor.
- 3 pieces carrots, peeled and diced Adds sweetness and texture.
- 2 pieces ribs celery, diced For a savory base.
- 3 cloves garlic, minced For flavor.
- 1 tablespoon freshly grated ginger Adds warmth and flavor.
- 1 tablespoon minced lemongrass Adds a citrusy flavor.
- 1 tablespoon chopped fresh thyme leaves For herbal flavor.
- 1 tablespoon chopped fresh rosemary Enhances the soup's flavor.
- 5 cups chicken stock Base of the soup.
- 2 pieces bay leaves For flavoring the broth.
- 1 pound boneless, skinless chicken thighs Main protein in the soup.
- ¾ cup ditalini pasta For texture and heartiness.
- 3 tablespoons freshly squeezed lemon juice Adds brightness to the soup.
- to taste Kosher salt and freshly ground black pepper For seasoning.
- 2 tablespoons chopped fresh chives For garnish.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook while stirring occasionally until tender, about 3-4 minutes.
- Stir in the garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
Cooking
- Pour in the chicken stock, add the bay leaves and 1 cup of water.
- Add the chicken thighs and bring to a boil. Then reduce the heat and let it simmer, covered, until the chicken is cooked through, about 10-12 minutes.
- Remove the chicken, shred it using two forks, and set it aside.
- Stir in the ditalini pasta and cook until tender, about 8-10 minutes.
- Add the shredded chicken back into the pot along with the lemon juice. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped chives if desired.