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Cold Fighting Chicken Noodle Soup

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This Cold Fighting Chicken Noodle Soup is the perfect remedy for flu season. It’s filled with soothing ingredients like ginger, lemongrass, and chicken, making it a comforting and healthy choice when you’re under the weather.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort food

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

¾ cup ditalini pasta

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh chives

Instructions

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  2. Stir in garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
  3. Stir in chicken stock, bay leaves, and 1 cup of water. Add chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred using two forks; set aside.
  4. Stir in pasta and cook until tender, about 8-10 minutes.
  5. Stir in shredded chicken and lemon juice. Season with salt and pepper to taste.
  6. Serve immediately, garnished with chives, if desired.

Notes

  • For a lighter option, you can use chicken breast instead of thighs.
  • Feel free to swap ditalini pasta for other small pasta shapes like elbow macaroni or orzo.
  • Store any leftovers in the fridge for up to 3 days. Reheat gently on the stove, adding more water or stock as needed.

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