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–+ servings
Cold Fighting Chicken Noodle Soup

Nourishing Cold Fighting Chicken Noodle Soup for Comfort

This Cold Fighting Chicken Noodle Soup melds tender chicken, vibrant vegetables, and aromatic spices for a comforting and health-boosting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or butter for richness
  • 1 Onion diced; can substitute with shallots
  • 2 Carrots diced; can substitute with parsnips
  • 2 Celery stalks diced; optional
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger freshly grated; paste can substitute
  • 1 stalk Lemongrass white part, or use lemon zest
  • 1 teaspoon Fresh Thyme or 1 tsp dried
  • 1 teaspoon Fresh Rosemary or 1 tsp dried
  • 6 cups Chicken Stock low-sodium recommended
  • 1-2 Bay Leaves remove before serving
For the Chicken and Pasta
  • 1 pound Boneless, Skinless Chicken Thighs or chicken breasts
  • 1 cup Ditalini Pasta can substitute with orzo or rotini
For the Finish
  • 1/2 cup Freshly Squeezed Lemon Juice essential for flavor
  • to taste Kosher Salt
  • to taste Black Pepper
  • 1/4 cup Chopped Fresh Chives or parsley

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 3-4 minutes.
  2. Stir in 3 minced garlic cloves, 1 tablespoon of freshly grated ginger, and the white part of 1 stalk of lemongrass, along with 1 teaspoon each of fresh thyme and rosemary. Cook for an additional 1-2 minutes.
  3. Pour in 6 cups of chicken stock and add 1-2 bay leaves along with a cup of water. Increase heat and bring to a gentle boil. Add 1 pound of chicken thighs, cover and simmer for 10-12 minutes.
  4. Remove the chicken from the pot, shred it into bite-sized pieces and set aside.
  5. Add 1 cup of ditalini pasta to the soup broth and cook for 8-10 minutes until al dente.
  6. Return the shredded chicken to the pot, stir in 1/2 cup of lemon juice, and season with salt and pepper. Cook for another minute.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months without the pasta.

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