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Cold Fighting Chicken Noodle Soup

Chicken noodle soup with ginger and lemon is simmered in a 6-quart Dutch oven until the chicken is tender and the vegetables soften. Wide egg noodles, fresh parsley, and bright lemon juice make each bowl hearty and aromatic.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, sliced
  • 2 celery ribs sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger peeled and grated
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
  3. Add the broth, chicken, thyme, bay leaves, salt, and black pepper; bring to a boil, then reduce the heat and simmer gently for 15-20 minutes, until the thickest part of each chicken breast reaches 165°F.
  4. Transfer the chicken to a cutting board.
  5. Remove the bay leaves from the pot.
  6. Add the egg noodles to the simmering broth and cook for 6-8 minutes, until tender.
  7. Shred the chicken into bite-size pieces.
  8. Return the chicken to the pot.
  9. Stir in the lemon juice and parsley and simmer for 1-2 minutes, until heated through.

Notes

For tender chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers for 3-4 days; freezer-friendly, though the noodles may soften after thawing. For a gluten-free option, use gluten-free egg noodles.