Lemon Ginger Chicken Noodle Soup
Lemon Ginger Chicken Noodle Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 yellow onion, diced
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 1 1/2 tablespoons fresh ginger, grated
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups water
- 4 ounces egg noodles, medium or wide
- 1/4 cup fresh lemon juice
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken from the pot and set aside.
⏱️ 5 min
- 2
Add the diced yellow onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Stir in the grated fresh ginger and minced garlic, cooking for another 1 minute until fragrant.
⏱️ 7 min
- 3
Pour in the chicken broth and water. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld. Season with kosher salt and black pepper to taste.
⏱️ 15 min
- 4
Return the cooked chicken to the pot. Add the egg noodles and cook according to package directions, usually 6-8 minutes, until al dente. Do not overcook the noodles.
⏱️ 8 min
- 5
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasonings if necessary.
⏱️ 1 min
- 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for an extra burst of citrus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ginger Chicken Noodle Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 yellow onion, diced
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 1 1/2 tablespoons fresh ginger, grated
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups water
- 4 ounces egg noodles, medium or wide
- 1/4 cup fresh lemon juice
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken from the pot and set aside.
⏱️ 5 min - 2
Add the diced yellow onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Stir in the grated fresh ginger and minced garlic, cooking for another 1 minute until fragrant.
⏱️ 7 min - 3
Pour in the chicken broth and water. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld. Season with kosher salt and black pepper to taste.
⏱️ 15 min - 4
Return the cooked chicken to the pot. Add the egg noodles and cook according to package directions, usually 6-8 minutes, until al dente. Do not overcook the noodles.
⏱️ 8 min - 5
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasonings if necessary.
⏱️ 1 min - 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for an extra burst of citrus.
⏱️ 1 min