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!
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.
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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Is there any way to make this in the Insta pot? We are out of the kitchen right now due to a renovation and that’s all we n’ is there anyway to make this in the Insta pot? We are out of a kitchen right now due to a renovation.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Yummy! I could eat soup every day, even when it’s hot as hell! Can’t wait to try this one.
Get welll soon !! Is this freezer friendly?
Thank you! And yes, this will freeze beautifully (sans pasta). You can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat, stirring in the pasta when ready to serve.
I love your recipes. I was wondering if you had some suggestions to make this diabetic and carb friendly.
Thank you, Bill! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
My husband is diabetic as well. I buy whole grain or lower carb pastas. There’s a brand called Dreamfields that I really like.
Haven’t made because have kidney disease. Can only make recipes with carb and sodium info.
Do you think this would freeze well? By the time I admit to being sick, it’s too late to go shopping for some ingredients and who wants to cook anything at that point, anyhow?
Yes, this will freeze beautifully (sans pasta). You can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat, stirring in the pasta when ready to serve.
How long can you keep a frozen bag of this soup in the freezer before it goes bad? Thank you!
About 2-3 months but as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Denise!
Would not the chicken need to be cooked?
Yes, the chicken is cooked in step #2:
2. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
I was hoping to use rotisserie chicken with this recipe. Would I add it in when I put in the pasta? Thank you. Love your recipes!!
You can stir in the rotisserie chicken in step #4 along with the lemon juice. 🙂
Is there any substitute for the lemongrass as it’s not readily available here.
You can omit if needed.
Sure hope you feel better soon!