Description
This Lemon Ginger Chicken Noodle Soup is a cozy and flavorful weeknight dinner featuring tender chicken breasts simmered with fresh ginger, garlic, and vegetables in a hearty chicken broth. It’s finished with refreshing lemon juice and garnished with fresh parsley and dill, making it both nourishing and delicious.
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 Ingredients: Dice the onion and chop the carrots and celery into half moons. Peel and mince the fresh ginger and garlic. Set all these ingredients aside.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts generously with salt and pepper and cook them for 8-10 minutes, flipping halfway, until fully cooked with an internal temperature of 165°F. 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 along with a pinch of salt. Cook for 6-8 minutes until the vegetables begin to soften, stirring frequently. Add the minced garlic and ginger and cook for about 1 minute until fragrant.
- Add Broth and Boil: Pour in the chicken broth, scraping the bottom of the pot to release all the cooked bits for extra flavor. Stir well and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
- Cook Noodles: Add the noodles to the pot, cover again, and simmer for an additional 12 minutes or until the noodles are fully cooked.
- Shred Chicken: While the noodles cook, shred the cooked chicken breasts using two forks.
- Finish Soup: Return the shredded chicken to the pot along with the juice of one whole lemon. Season with additional salt and pepper to taste. Stir well to combine.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and dill. Serve hot and enjoy your comforting Lemon Ginger Chicken Noodle Soup!
Notes
- This soup is perfect as a simple weeknight dinner, especially comforting in cold weather.
- You can substitute the broad noodles with any noodles you prefer; just adjust the cooking time accordingly.
- Use fresh lemon juice for the best bright and tangy flavor.
- For added nutrition, feel free to include extra vegetables like spinach or kale in the simmering step.
- If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: Thirty-eight grams
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
