Homemade Chicken Noodle Soup for a Cold
User Reviews
5
Homemade Chicken Noodle Soup for a Cold
Description
The recipe for Homemade Chicken Noodle Soup for a Cold starts with dicing celery, carrots, and onion, and grating fresh ginger and garlic for aromatic depth. Lemon zest and juice are prepared separately to add brightness to the broth.
Chicken breasts are seasoned with salt, parsley, garlic powder, black pepper, and turmeric before searing in oil to build flavor. The sautéed vegetables are cooked in the same pot, absorbing browned bits from the chicken for complexity.
The chicken is returned to the pot with lemon juice and zest, chicken broth, and water to create a flavorful base. Simmering for at least 30 minutes allows flavors to meld and chicken to cook through.
Egg noodles are cooked separately to prevent over-softening and added before serving, preserving their texture. The resulting soup is nourishing with a balance of herbal, citrus, and savory notes, ideal for soothing cold symptoms.
Ingredients
- 3 celery stalks
- 2 carrot large
- 1 yellow onion
- 4 cloves garlic
- 2 inch fresh ginger nub
- 1 lemon
- 2 chicken breast boneless skinless
- 1 tsp salt
- 1 tsp parsley dried
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp Turmeric
- 2 tbsp of oil
- 1 qt chicken broth or chicken bone broth
- 4 cups of water
- 8 oz egg noodles or noodles of choice
Instructions
- Dice celery, carrots and onion and set to the side. Grate ginger and garlic and set to the side. Zest lemon and then squeeze juice out of zested lemon.
- Season chicken breasts on all sides with the salt, parsley, garlic powder, pepper and turmeric.
- Heat 2 tbsp of oil in a large heavy bottom pot like a stock pot or dutch oven over medium heat. Sear chicken breasts in hot oil for about 4 minutes on each side or ntil they are browned. Remove chicken breast from the pot.
- Reduce heat to medium low and pour in the celery, carrots, onion, garlic and ginger. Add more oil if needed. Saute veggies in oil scraping up any browned bits from the chicken. Saute until soft and fragrant about 5 minutes.
- Place chicken breasts back in the pot along with the lemon juice, lemon zest, chicken broth and water. Bring soup to a boil, then cover and reduce to a simmer. Simmer for at least 30 minutes but up to 1 hour.
- Cook egg noodles in a separate pot to avoid the noodles soaking up too much soup broth. Drain noodles and set aside.
- After simmering soup, remove chicken from the pot, shred with two forks and return to the pot.
- Serve hot soup in bowls over the egg noodles. Garnish with salt, pepper, parmesan cheese and fresh herbs!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 401kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 1573mg | 66% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5164IU | 103% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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