Go Back

Cold Fighting Chicken Noodle Soup

A comforting soup filled with chicken, fresh vegetables, and herbs that is perfect for chilly days and helps you feel better when you're under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

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.
  • 3/4 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.

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Cook while stirring occasionally until tender, about 3-4 minutes.
  3. Stir in the garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
Cooking
  1. Pour in the chicken stock, add the bay leaves and 1 cup of water.
  2. 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.
  3. Remove the chicken, shred it using two forks, and set it aside.
  4. Stir in the ditalini pasta and cook until tender, about 8-10 minutes.
  5. Add the shredded chicken back into the pot along with the lemon juice. Season with salt and pepper to taste.
  6. Serve immediately, garnished with chopped chives if desired.

Notes

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.