Cold Fighting Chicken Noodle Soup
by Chungah
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This cold fighting chicken noodle soup is the most soothing, nourishing soup for cold and flu season. It’s easy to make and freezer-friendly!
Featured Comment
As flu season is upon us, this chicken soup has been an absolute lifesaver. 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 you’ll love this cold fighting chicken noodle soup
- Shortcut chicken noodle soup. This is the best kind of time-saving shortcut chicken soup that doesn’t require an entire chicken or hours of simmering, perfect for those busy weeknights or when you’re short on time.
- Soothing and reduces inflammation. Even when you’re not sick, the warm broth is incredibly nourishing, soothing and so satisfying, especially when your appetite is low, packed with so many cozy, healing, anti-inflammatory ingredients.
- Amazingly freezer-friendly. This soup is perfect to have stashed in the freezer ready for the next time you’re feeling under the weather, giving you the necessary fuel to fight off the virus and get you on your feet in no time!
How to make cold fighting chicken noodle soup
- Sauté the vegetables. Cook the onion, carrots, and celery in a large stockpot or Dutch oven over medium heat, until the vegetables begin to soften.
- Add the aromatics. Stir in the garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
- Add the liquids. Stir in the chicken stock, water and bay leaves.
- Simmer. Add the chicken and let it simmer, covered, until the chicken is cooked through, about 10-12 minutes. Carefully remove the chicken and shred using two forks.
- Add the pasta. Stir in the pasta and cook until tender, about 8-10 minutes.
- Return the chicken. Stir in the shredded chicken until the chicken is warmed through. Then add the lemon juice and season with salt and pepper.
- Serve. Garnish with chives (or parsley) and serve warm with crusty bread.
pro tip
Planning ahead: cook the noodles separately for leftovers.
If you are planning for leftovers or freezing for later, cook and store the noodles separately.
Tools For This Recipe
Dutch oven
Cold Fighting Chicken Noodle Soup: Frequently Asked Questions
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.
Yes! Add the shredded chicken towards the end of cooking time, letting the soup simmer until the chicken is warmed through.
Lemongrass paste will do wonders here.
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, the correct ratio is 1 tablespoon fresh thyme = 1 teaspoon dried thyme.
Orzo, rotini or even elbow macaroni are excellent substitutes for the ditalini pasta.
Yes! Freeze the leftovers without the pasta (or else they will get mushy) in individual freezer bags. Label, date, and freeze up to 3 months. Thaw overnight and reheat gently on the stovetop, stirring in freshly cooked pasta until warmed through.
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
Notes
- 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.
- Repurpose leftover rotisserie chicken. Leftover rotisserie chicken is one of the best shortcut hacks to speed up prep time and maximize leftovers. Shred or dice the chicken into bite-sized pieces, adding the chicken to the soup at the very end of cooking just until warmed through. Pro tip: save the carcass of the rotisserie chicken for homemade chicken stock!
- 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.
- Freeze without the pasta. Freeze the leftover soup without the ditalini pasta in individual freezer bags for portioning and easy thawing overnight, reheating gently on the stovetop until warmed through and stirring in freshly cooked pasta just before serving.
Did you make this recipe?
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Best Chicken nooodle soup…..It looks awesomely Delicious
Truly, the best chicken noodle soup ever.
Currently fighting a cold and this delicious soup was perfect! I love how healthy and easy your recipes are, I use them all the time. I had leftover already cooked chicken, so used that – and spring onions instead of chives.
This was one of the best things I’ve ever cooked/tasted! Such a beautiful flavour. I didn’t use lemongrass because I didn’t have any, but it was still fine.
I think next time I make this recipe I’ll just scrape the rosemary and thyme leaves into the pot rather than including the stick part (otherwise you have to pull it out of your mouth often while eating).
I love this dish and can’t wait to cook it for my boyfriend!!
delicious, my loved it!
Delicious! I used a rotisserie chicken instead of the thighs. I chopped it and added it at the end. The store was out of lemon grass but I found lemon grass paste. I doubled the recipe and we all loved it!
Thank you
Made this recipe this morning. Had it for dinner tonight with hand made bread. Thank for this delicious soup recipe!
Awesome! Best chicken soup I ever had. I made it for my stepdaughter because she has been congested and with flu-like symptoms. I doubled the recipe by doubling all the ingredients except the onion (I only used 1, but it was very big). I did not have lemon grass, but I added 2 more Tbsp. of lemon juice because… I love lemon! My daughter, my husband, and I ate all the soup in a day. I just made another double batch today.
This is my second time making this! I didn’t find lemongrass in my local store so that was omitted, but the soup was amazing! Best chicken soup I’ve ever mad, and the sick kids loved it
THIS RECIPE WAS STRAIGHT FIRE!!!!!!!!!!!
Without a doubt, the best chicken noodle I’ve ever eaten or made. I followed the recipe as written I felt it was necessary to ad another cup of water when I was cooking toward the end.
I just made this recipe today, my son woke up with the “stomach flu” and this recipe helps alot. Thank you! Since I didn’thave any carrots I did substitute with pumpkin pieces and it just melts in your mouth.
What if you live in an area where lemongrass just isn’t available. Any suggestions what could be substituted?
Thanks
I would recommend Cilantro/Coriander to mimic the same flavor profile as lemongrass. You don’t happen to have any Asian markets near you?
YOU ARE INCREDIBL AMAZING…EVER SINGLE ONE OF YOUR RECIPES I HAVE TRIED HAVE BEEN FABULOUS! THANKS FOR THE INSPIRATION AND RECIPES THAT HAVE BECOME PART OF MY FAMILY TRADITION.
I have tried 3 of your recipes and this makes 4 in a row!! Keep em coming! You’re a top shelf gal!
Omg I am in love with this recipe! I feel like a chef! I was looking for something to help my son’s horrible cough on google this popped up and I am in love with this recipe! From now on I’ll always make this when we get sick! Delicious
This is amazing!!! I have cooked it several times, and it is really delicious! I always triple the garlic in anything I cook. That’s the only difference I made to the recipe.
Tastes AMAZING and LOVE all the fresh ingredients.
This recipe is great! The second time I added a little fresh dill and it was a game changer 10/10 recommend
I am pregnant and have been feeling under the weather with a cold. This soup was perfect for my depleted appetite and even made my throat stop hurting for a bit. Definitely a new favorite!