Cold Fighting Chicken Noodle Soup
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The most soothing, comforting soup for flu season! So easy to make, you’ll be feeling better in no time!
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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.
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.
Cold Fighting Chicken Noodle 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
- 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.
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This soup is a hit every time I’ve made it! I’ve added cooked rice to it instead of pasta to make it gluten free and I’ve added vegeta into the stock as well
Best chicken soup and super flavorful! I didn’t have lemon grass and had to substitute the noodles for a small macaroni noodle but it was perfect. I prefer the chicken thigh meat in my soup too. Doesn’t dry out and adds loads of flavor.
BEST SOUP EVER!!! If you are on the fence about the ginger and lemongrass, don’t be. It is a subtle PERFECT hint! My husband was sick and I made it. Everyone loved it and they asked me again the next day for another batch!
Made it for my sick adult kids – rave reviews!
I added fresh cayenne and a bit more ginger to make it the perfect flu-fighter! Asian fish-sauce also tastes great in this soup if you want even mord glamour:)
This was the best soup I’ve made! I substituted leek for the onion and added in fresh oregano. My boyfriend (basically Gordon Ramsay) even loved it!
Best part of having a cold is eating this soup! I add miso, curry spice, and mineral drops for their healing properties!
It was damn delicious! The family is sick so I prepped a batch of this. Thank you!
This soup is unreal. SO delicious. It’s herby and lemony. Perfect for when you’re sick or anytime! Seriously the best chicken soup I’ve had.
I have colitis and have been in a horrible flare for the last week. I made this last night (it’s my go-to chicken noodle) and it was so soothing and zero tummy troubles. I wonder if it’s the ginger? Either way, my favorite recipe!!
My husband and I have been blessed during the last 4 years to not have even a sniffle. However, he tested positive for covid 3 days ago. I decided to make chicken soup because I wanted to fill him up with something hearty and nutritionally packed. I googled chicken soup for fighting a cold or flu. This recipe was the second recipe I looked at and I went to the store for all the ingredients I don’t keep in my pantry. The store did not have fresh ginger or fresh lemongrass. So I bought Gourmet Garden lemongrass paste and Ginger paste. I also boiled a whole chicken for the broth and to put to have cooked chicken. Those were the only changes I made to the recipe and we were both amazed at how delicious it is! Very easy, except for the chopping. It is a very healthy and satisfying soup! I will make this often, I have a feeling.
My boyfriend and I are quite sick and were craving something brothy, but substantial and this recipe hit the spot! It was absolutely incredible and I will definitely be making it again. I made a few adjustments: substituted the lemongrass with fresh turmeric root, used 2 cups of beef bone broth (would have used chicken but beef is what I had on hand) and 3 cups of chicken stock, added a little extra thyme and rosemary because we both love herbs, included crushed red pepper flakes for some heat, and served it up with a soft boiled jammy egg and some Valentina.❤️ For the quality and taste of this recipe, it took no time at all which is perfect for a sickling like me.
my favorite chicken soup recipe!! i added a little turmeric and some broccoli and it was probably the best soup i’ve ever made.
My partner has made this at least 4 times since I discovered this recipe. It is one of my favourites! It is hearty, filling and ‘damn delicious’. Would highly recommend!
We love hearing that! Thanks for sharing, Stacey-Leigh!
Wow, this takes chicken soup to another level! I was looking for something to kick this cold in the butt but have found my new go to for any chicken soup occasion! Delicious, thank you! Sincerely, someone who rarely leaves a review!
This has become my favorite chicken soup recipe! I tweaked it a little, adding a can of small white beans, baby spinach, chicken stock base, and red pepper flakes. I also find it easier to cube the chicken before adding, rather than shredding it after cooking. It’s so good that I double the recipe and freeze containers for later.
Taste is very good. I added lime, jalapeño, and left out the thyme and lemongrass. I’m not in love with the texture of boiled chicken thighs so I might have to try again later with breast. I’m also scared about it being undercooked but it was at a full boil for 15 minutes with the thighs and totally opaque. So I think it’s fine
Best soup ever! So delicious.
I have tried that for my children and they love it.. thank you!
Definitely the best chicken soup I’ve ever tasted. I added some mushrooms and it was absolutely amazing and so soothing.