Cold-Fighting Chicken Noodle Soup (Ginger, Lemongrass & Turmeric Power)
This vibrant, immune-boosting chicken noodle soup is loaded with ginger, turmeric, and lemongrass for maximum cold-fighting power. Ready in about 30 minutes and packed with comforting flavor.
Equipment
- Dutch oven or stockpot
- Chef’s Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp minced lemongrass or paste
- 1 Tbsp fresh thyme leaves, chopped (or 1 tsp dried)
- 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 0.75 cup ditalini or egg noodles
- 3 Tbsp fresh lemon juice
- salt & black pepper, to taste
- 1 tsp ground turmeric, optional
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook 3–4 minutes until softened.
- Add garlic, ginger, lemongrass, thyme, rosemary, and optional turmeric. Cook 1–2 minutes until fragrant.
- Pour in chicken stock and add bay leaves. Bring to a boil, then add chicken pieces. Reduce heat, cover, and simmer 10–12 minutes until chicken is cooked through.
- Remove chicken and shred with two forks. Set aside.
- Add noodles to the simmering broth and cook 8–10 minutes or until tender.
- Return shredded chicken to the pot along with the lemon juice. Season with salt and pepper. Remove bay leaves before serving.
Notes
For best results, add the lemon juice at the end to preserve its bright flavor and vitamin C. Cook noodles separately if storing for later.