Description
A warm and comforting Lemon Ginger Chicken Noodle Soup made with tender chicken breasts, fresh ginger and garlic, hearty vegetables, and broad noodles in a flavorful chicken broth enhanced with a bright splash of lemon juice. Perfect for a simple, cozy weeknight dinner filled with nutrients and delicious flavors.
Ingredients
Scale
Main Ingredients
- 2 cups dry No Yolks broad noodles
- 1 yellow onion, diced
- 2 inch fresh piece of ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 4 medium carrots, diced into half moons
- 2 celery stalks, diced into half moons
- 2 large chicken breasts
- 8 cups (64 oz) chicken broth
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil
- 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 aside for use in the soup.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts generously with salt and pepper. Add them to the pot and cook for 10 minutes, flipping halfway, or until the internal temperature reaches 165°F for fully cooked chicken. Remove the chicken to a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions, carrots, and celery with a pinch of salt. Cook for 8 minutes, stirring occasionally, until the vegetables begin 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, scraping the bottom of the pot to loosen any browned bits for extra flavor. Bring the mixture to a boil.
- Simmer Vegetables: Once boiling, reduce heat to medium. Cover the pot and let it simmer for 10 minutes to allow the flavors to meld.
- Cook Noodles: Add the dry noodles to the pot, cover again, and simmer for an additional 12 minutes or until the noodles are tender and cooked through.
- Shred Chicken: While the noodles cook, shred the cooked chicken breasts using two forks.
- Combine and Season: Add the shredded chicken back into the soup along with the juice of one lemon. Season with additional salt and pepper to taste. Stir gently to combine.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and dill. Serve hot and enjoy the comforting flavors.
Notes
- This soup makes a nourishing and simple weeknight dinner packed with nutrients and bright flavors, ideal for cold weather.
- You can substitute the broad noodles with any noodle of your choice; just adjust the cooking time accordingly.
- Fresh ginger provides a nice spicy warmth; if unavailable, ground ginger can be used but use sparingly.
- Leftovers taste even better the next day and can be stored refrigerated for up to 3 days.
- For a gluten-free version, swap noodles with gluten-free pasta or rice noodles.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: thirty six g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
