Description
This comforting Lemon Ginger Chicken Noodle Soup combines tender chicken breasts, flavorful ginger and garlic, fresh vegetables, and broad noodles in a savory chicken broth, brightened with a splash of fresh lemon juice. Perfect for any season, this hearty soup is easy to prepare and serves as a nutritious meal to warm you up.
Ingredients
Soup Base
- 2 tbsp olive oil, divided
- 1 yellow onion, diced
- 4 medium carrots, diced into half moons
- 2 celery stalks, diced into half moons
- 2 inch fresh piece of ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 8 cups (64 oz) chicken broth
- Salt and pepper to taste
Protein & Noodles
- 2 large chicken breasts
- 2 cups dry No Yolks broad noodles (or any noodles; adjust cooking time accordingly)
Finishing Touches
- Juice of 1 lemon
- Fresh herbs (parsley and dill) to garnish
Instructions
- Prepare Vegetables and Aromatics: Dice the onion, carrots, and celery into half moons. Peel and mince the fresh ginger and garlic. Set all these ingredients aside.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts generously with salt and pepper and cook them for 8-10 minutes, flipping halfway through, until fully cooked and reaching an internal temperature of 165°F (74°C). Remove the chicken from the pot and set aside on a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions, carrots, and celery along with a pinch of salt. Cook for 6-8 minutes, stirring frequently, until the vegetables start to soften. Then add the minced garlic and ginger and cook for about 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot to add flavor. Stir well and bring the mixture to a boil.
- Simmer Vegetables: Once boiling, reduce the heat to medium, cover the pot, and allow it to simmer for 8-10 minutes so the flavors meld.
- Cook Noodles: Add the dry noodles to the pot, cover again, and simmer for another 10-12 minutes until the noodles are tender and cooked through.
- Shred Chicken: While the noodles are cooking, shred the cooked chicken breasts using two forks.
- Combine and Finish: Once the noodles are done, return the shredded chicken to the pot. Add the juice of one lemon and season with additional salt and pepper to taste. Stir well to combine.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and dill. Serve hot and enjoy your flavorful, nourishing soup!
Notes
- You can substitute the No Yolks broad noodles with any pasta or egg noodles, adjusting cooking time accordingly.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a spicier kick, consider adding a pinch of red pepper flakes when sautéing the vegetables.
- Use fresh lemon juice for the best flavor impact.
- If you prefer, you can use cooked rotisserie chicken as a shortcut to save time.
