Description
This Lemon Ginger Chicken Noodle Soup is a cozy and flavorful weeknight dinner perfect for cold winter months. Featuring tender chicken breasts, aromatic ginger and garlic, fresh vegetables, and bright lemon juice, this soup is both comforting and nutrient-packed. Served with fresh parsley and dill, it's a delicious way to warm up and nourish your body.
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 later use.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts generously with salt and pepper. Cook the chicken for 10 minutes, flipping halfway through, until fully cooked and internal temperature reaches 165°F. Remove chicken to a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the onions, carrots, and celery with a pinch of salt. Cook for 8 minutes or until vegetables begin to soften, stirring occasionally. Add the garlic and ginger, cooking for another 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, scraping the bottom of the pot to release all the flavorful browned bits. Bring the mixture to a boil.
- Simmer Vegetables: Reduce heat to medium, cover the pot, and let it simmer for 10 minutes to meld flavors and soften vegetables.
- Cook Noodles: Add the noodles to the simmering soup. Cover again and cook for 12 minutes or until noodles are tender and cooked through.
- Shred Chicken: While noodles cook, shred the cooked chicken breasts using two forks.
- Combine and Finish: Return the shredded chicken to the soup. Add the juice of one lemon and season with additional salt and pepper to taste. Stir well.
- Garnish and Serve: Ladle the soup into bowls and garnish generously with fresh parsley and dill. Serve immediately and enjoy your cozy meal!
Notes
- This soup is perfect for chilly winter nights and makes a wholesome weeknight dinner.
- You can substitute No Yolks noodles with any preferred noodle; adjust cooking time accordingly.
- Use fresh herbs like parsley and dill to add brightness and fresh flavor to the soup.
- Make sure the chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- Leftover soup can be refrigerated for up to 3 days and reheated gently over the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
