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5.0 from 687 votes

Cold Fighting Chicken Noodle Soup

The most soothing, comforting soup for flu season! So easy to make, you’ll be feeling better in no time!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course , Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced lemongrass
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 5 cups chicken stock
  • 2 bay leaves
  • 1 pound boneless, skinless chicken thighs
  • ¾ cup ditalini pasta
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  2. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
  3. Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
  4. Stir in pasta and cook until tender, about 8-10 minutes.
  5. Stir in chicken and lemon juice; season with salt and pepper, to taste.
  6. Serve immediately, garnished with chives, if desired.