Description
A warm and nourishing chicken noodle soup that helps fend off colds with its hearty ingredients.
Ingredients
Scale
- 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 (for garnish)
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add onion, carrots, and celery; cook until tender, about 3-4 minutes.
- Stir in garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
- Stir in chicken stock, bay leaves, and 1 cup of water, then add chicken and bring to a boil; reduce heat and simmer, covered, until chicken is cooked through, about 10-12 minutes.
- Remove chicken and shred; set aside.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Stir in chicken and lemon juice; season with salt and pepper to taste.
- Serve immediately, garnished with chives.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Add a splash of chicken stock or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg