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Ginger Lemon Chicken Noodle Soup

A heartwarming soup that combines tender chicken, zesty ginger, and refreshing lemon for a comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Tender and juicy, the chicken forms the core of your soup.
  • 2 tablespoons olive oil Enhances flavors while offering a silky texture.
  • 1/2 large yellow onion, chopped Brings savory depth to the broth.
  • 3 cloves garlic, crushed Infuses the soup with warmth.
  • 1 tablespoon freshly grated ginger Adds a spicy undertone.
  • 1 teaspoon salt, divided Essential seasoning for flavor.
  • 1/2 teaspoon turmeric Adds color and health benefits.
  • 1/4 teaspoon pepper Adds a touch of heat.
  • 4 medium carrots, peeled and sliced into coins Provides texture and sweetness.
  • 2 stalks celery, thinly sliced Contributes to overall crunch.
  • 8 cups low-sodium chicken broth Forms the base that ties all flavors.
  • 1 teaspoon whole allspice Adds complexity to the dish.
  • 2-3 sprigs fresh thyme Elevates the soup’s essence.
  • 1 sprig fresh rosemary Adds richness.
  • 1 lemon juice of Brings a refreshing pop of acidity.
  • 1-2 tablespoons chopped flat-leaf parsley, for serving Adds a splash of color.
  • 1-2 scallions thinly sliced, for serving Enhances presentation.
  • Your favorite short-cut pasta for serving Adds substance and a comforting touch.

Method
 

Preparation
  1. Begin by seasoning the boneless, skinless chicken breasts generously with salt and freshly ground black pepper.
  2. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
  3. Carefully place the chicken breasts in the pot and sear for about 4-5 minutes on each side until they develop a lovely golden crust. Remove the chicken from the pot and set aside.
  4. In the same pot, add the chopped onion, crushed garlic, freshly grated ginger, 1/4 teaspoon of salt, turmeric, and pepper. Sauté for 2-3 minutes until the onions soften and become translucent.
  5. Add the sliced carrots and celery along with another 1/4 teaspoon of salt. Sauté for an additional 2-3 minutes.
Cooking
  1. Pour in the low-sodium chicken broth. Add the bay leaves, whole allspice, thyme, rosemary, and the seared chicken along with any juices that have collected on the plate.
  2. Cover the pot, increase the heat to high, and bring the mixture to a boil.
  3. Once boiling, reduce heat to medium and let simmer, covered, for about 30 minutes.
Finishing Touches
  1. After 30 minutes, add lemon juice and the remaining 1/2 teaspoon of salt. Adjust seasoning to taste.
  2. Remove the chicken from the pot and set it aside to cool.
  3. Once cooled, chop or shred the chicken into bite-sized pieces. Discard bay leaves, allspice, and herb sprigs.
  4. Return the chopped chicken to the pot along with a tablespoon or two of chopped parsley and scallions.
  5. Portion the soup into bowls and add a few scoops of your favorite cooked short-cut pasta. Garnish each bowl with extra parsley, scallions, and fresh thyme leaves.

Notes

For enhanced flavors, consider browning the chicken more. Customize vegetables as desired and adjust seasoning to taste. This soup can be made gluten-free by using gluten-free pasta and broth.