Cold Fighting Chicken Noodle Soup
by Chungah
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The most soothing, comforting soup for flu season! So easy to make, you’ll be feeling better in no time!
Featured Comment
As flu season is among us, this chicken soup has been an absolute god-send. The veggies and garlic, ginger, lemongrass, lemon juice combo here does absolute wonders and has you feeling better and back on your feet in no time. It’s just so darn cozy and soothing, and it just warms your soul in so many ways.
why make cold fighting chicken noodle soup
- Best kind of shortcut chicken soup that doesn’t require an entire chicken or hours of simmering
- Nourishing, brothy, soothing and satisfying even when you’re not sick
- Packed with so many cozy, healing, anti-inflammatory ingredients
- Amazingly freezer-friendly, perfect to have it ready to go next time you’re feeling under the weather
tips and tricks for success
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use ginger and lemongrass. Ginger and lemongrass are a powerhouse for colds. Both have anti-inflammatory properties, soothing sore throats and alleviating cold symptoms.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
more chicken noodle soup recipes
Tools For This Recipe
Dutch oven
Cold Fighting Chicken Noodle Soup: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
If you cannot find fresh lemongrass, lemongrass paste will do wonders here.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Orzo, rotini or even elbow macaroni are great subs for the ditalini pasta.
Yes! You can freeze the leftovers without the pasta (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked pasta when serving.
Cold Fighting Chicken Noodle Soup
Video
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
- 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.
- Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
- 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.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Stir in chicken and lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired.
Equipment
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I tried this with some chillies and it was sooo delicious! Definitely recommended
This January, ALL 3 of us got the mutated super-flu. I was the last one to get it. Before I caught it, I found this recipe and looked no further as about a decade ago, I made some quick Korean beef recipe from this site and loved it. I made the soup and OMG. SOOO delicious! I only got to have maybe half a cup (I wanted to at least taste it!). By the time I got sick, there was no more and I was too ill to even think about cooking soup from scratch. Today is the end of the month. We’re all feeling better. But I’m going to make this soup again for ME. I will freeze it and add in the pasta later (those little baby pasta shells are perfect for this soup). Really fantastic recipe. I only had to sub lemongrass paste for fresh because I’m no longer in California and New Orleans grocery store produce sections are a little on the sparse side. At least they had the paste – yay!
Great recipe, I recommend leaving the lemon juice on the side and rather add to taste. 3 tbsp kinda ruins the beautiful umami and replaces the entire flavor with lemon.
I’ve made countless soup recipes, but this is the one that tops them all! It is so delcious! I didnt alter a thing, stuck with the recipe. My family all loved it. Its even yummier the next day. I totally think the fresh herbs make everything step up a notch in flavor yum!
Came out excellent! Love this recipe. What a fragrant and soothing soup. Made it for my dad who has a cold. Similar to another commenter, I added turmeric which pairs really well with the black pepper. Next time, I will boil the pasta separately so it doesn’t soak up so much broth.
Making it now for my husband almost to the end just have to shred the chicken and the flavor is already amazing
Fantastic! The lemon and lemon grass are really nice touches. I doubled the recipe and added a bit of whole wheat orzo (.5 cup) to the pot and it was lovely. My wife said it was the best soup she’s ever tasted.
My significant other has been feeling sick this week so yesterday I decided to make him this. It is absolutely delicious! The fresh herbs are exactly spot on! After 2 bowls he is feeling much better! Keeping this recipe for anytime we want it!
Made it tonight! Me likey! So did my family! 5 stars!
Made it tonight! Me likey! So did my family!
This is delicious and easy. I left out the onion and celery, didn’t have them, still yum. Made as given. I have a cold and cough and have been craving something hot, liquid and soothing. Am going to have this for the next two days, it just hits the spot. Thank you.
Fantastic recipe, thank you! I’ve made it several times and it really does wonders…
Currently making this for my mum so she has some ready to go in the freezer if/when she’s sick and it smells great! Already thinking of when I can do the same for friends.
I’m still new to cooking so I have a bit of a silly question, when the recipe says bring to boil, does that mean bring to the boil at the same heat it was on at the start (medium heat) and then turn down lower when it is simmering OR turn the heat up to bring it to the boil and then reduce to the medium heat again? I’m scared I’m going to do it wrong and either overcook the chicken or give my mum food poisoning on accident.
Please help! Thank you!
Delicious soup! Will make again! Thank you for posting it.
Very good. Is there a substitute for lemongrass, which is very hard to find outside of large cities?
You can find lemongrass puree in a tube. Try Amazon or some where that can ship to you
Made this…so easy. I’ve been wanting a simple flavourful chicken soup recipe for years.
Finally found one. THANK YOU.
Made this for the first time early in the year and absolutely LOVED it! It was a hit in my family and among my coworkers. The fresh herbs, lemon and ginger are incredibly aromatic-the whole house smells amazing while making.
Thought about leaving the review because I originally forgot to and I just had a request for some more so I’m about to make it again!
Excellent! I was out of celery but my son came home with a cold and I substituted cabbage for the celery and it was still delicious. I’m really grateful to find this recipe to rely on when someone sick and when they’re not. Going into winter, it’ll be greatly appreciated.
My kids loved it.. so simple and delicious.
I made this the other day because I was out sick, and it was fantastic! I’ve made chicken soups for colds, but I’ve never made one with lemongrass, so I had to try it out (I love lemongrass!). I’m going to make another batch over the weekend, but I’m going to cook the pasta separately so it doesn’t soak up the broth while it cooks. I might also throw in some green onions and tofu (I love lemongrass tofu, and I figured tofu would make a good vegetarian protein alternative for this one). I’m definitely going to keep this recipe in my regular rotation.
Absolutely in love with this soup.
So easy to do. Chicken comes out soooo moist and filled with flavour. I did though ended up putting a little bit more garlic and ginger in (maybe doubled) coz we love though flavours… We loved every bite we had.