Description
This Lemon Ginger Chicken Noodle Soup is a comforting and flavorful weeknight dinner perfect for chilly days. Loaded with fresh ginger, garlic, lemon juice, and tender chicken, it combines wholesome ingredients to create a nourishing and delicious meal.
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 the Vegetables: Dice the onion, carrots, and celery into half moons. Peel and mince the fresh ginger and garlic. Set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and season generously with salt and pepper. Cook for 10 minutes, flipping halfway through, until the internal temperature reaches 165°F, then remove chicken to a plate.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Add onions, carrots, celery, and a pinch of salt. Cook for 8 minutes, stirring occasionally until vegetables start to soften. Add the garlic and ginger and cook for another minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to medium. Cover and simmer for 10 minutes.
- Cook the Noodles: Add the dry noodles to the simmering pot. Cover and cook for 12 minutes or until noodles are tender.
- Shred the Chicken: While noodles cook, shred the cooked chicken breasts using two forks.
- Combine and Season: Return shredded chicken to the soup. Stir in the lemon juice. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and dill. Enjoy warm.
Notes
- This soup is perfect for cold weather and makes a nutritious, cozy meal.
- You can substitute any noodles you prefer; adjust cooking time accordingly.
- Fresh herbs like parsley and dill add a bright flavor and fresh finish.
- Be sure the chicken is fully cooked (165°F internal temperature) before shredding.
- Leftovers store well and reheat nicely for next-day meals.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
