Cold Fighting Chicken Noodle Soup

By lihui

5 Person

50 Minutes

0 Calories

When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. The most soothing, comforting, cozy soup for the flu season! Quick/easy to make, you'll be feeling better in no time! Try it out!

Ingredients

2 tbsp. Chopped fresh chives
Freshly ground black pepper
Kosher salt
Juice
3/4 cup Uncooked ditalini pasta
1 pound Boneless, skinless chicken thighs
2 Bay leaves
5 cups Chicken stock
1 tbsp. Chopped fresh rosemary
1 tbsp. Chopped fresh thyme leaves
1 tbsp. Minced lemongrass
1 tbsp. Freshly grated ginger
3 cloves Garlic, minced
2 Celery ribs, diced
3 Carrots, peeled and diced
1 Onion, diced
1 tbsp. Olive oil

Method

01

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. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
02

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
03

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, if desired.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Cold Fighting Chicken Noodle Soup

4.1

( By lihui )

01 Information

Grade medium
Serving 5 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

2 tbsp. Chopped fresh chives

Freshly ground black pepper

Kosher salt

Juice

3/4 cup Uncooked ditalini pasta

1 pound Boneless, skinless chicken thighs

2 Bay leaves

5 cups Chicken stock

1 tbsp. Chopped fresh rosemary

1 tbsp. Chopped fresh thyme leaves

1 tbsp. Minced lemongrass

1 tbsp. Freshly grated ginger

3 cloves Garlic, minced

2 Celery ribs, diced

3 Carrots, peeled and diced

1 Onion, diced

1 tbsp. Olive oil

03 Method

Step 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. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.

Step 2

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.

Step 3

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, if desired.

04 Author