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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!

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

Cold Fighting Chicken Noodle Soup - The most soothing, comforting soup for flu season! The most soothing, comforting soup for flu season! So easy to make, you’ll be feeling better in no time!

As flu season is among us, this chicken soup has been an absolute god-send.

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!

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.

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!

It’s just so darn cozy and soothing, and it just warms your soul in so many ways.

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!

TOOLS FOR THIS RECIPE

CAN I USE CHICKEN BREASTS?

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.

WHAT IF I CANNOT FIND DITALINI PASTA?

Orzo, rotini or even elbow macaroni are great subs for the ditalini pasta.

CAN I USE LEMONGRASS PASTE?

Yes, absolutely. If you cannot find fresh lemongrass, lemongrass paste will do wonders here.

Cold Fighting Chicken Noodle Soup

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!
5 stars (186 ratings)

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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