Description
A comforting Get Well Chicken Soup featuring tender chicken, fresh vegetables, and flavorful herbs simmered to perfection. This hearty soup combines broth, ginger, garlic, and noodles for a nourishing, warming meal perfect for feeling better fast.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 cup diced yellow onion
- 3 medium carrots, sliced into ¼-inch thick half-moons
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2 teaspoons grated ginger or ginger paste
- 1 teaspoon dried marjoram
- ½ teaspoon kosher salt (or to taste)
- 7 cups low sodium chicken broth
- 2 to 3 fresh thyme sprigs
- 1 bay leaf
- ¾ to 1 pound boneless skinless chicken breasts or thighs
- 5 ounces dry short pasta or egg noodles (about 1 ¼ to 1 ½ cups)
- freshly ground black pepper (to taste)
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- Fresh parsley, finely chopped (for serving)
Instructions
- Sauté vegetables: Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
- Add aromatics: Stir in the minced garlic, grated ginger, dried marjoram, and kosher salt. Cook for about 30 seconds more, just until fragrant.
- Simmer broth and herbs: Pour in the low sodium chicken broth. Add the fresh thyme sprigs and bay leaf. Increase the heat and bring the soup just to a gentle simmer.
- Cook chicken: Nestle the boneless skinless chicken breasts or thighs into the simmering broth. Reduce heat to maintain a low simmer, cover, and cook until the chicken is very tender and easy to chop, approximately 20 to 35 minutes.
- Remove chicken and herb stems: Transfer the cooked chicken to a cutting board. Remove the soup pot from the heat. Discard the woody stems of the thyme sprigs, leaving the leaves in the soup.
- Cook noodles: Return the soup to a gentle simmer. Add the dry short pasta or egg noodles. Simmer uncovered for the time indicated on the pasta package, typically 6 to 11 minutes, stirring occasionally.
- Chop chicken: While noodles cook, chop the tender chicken into small bite-size pieces.
- Finish soup: Remove the pot from the heat. Add the chopped chicken back into the soup. Stir in minced fresh parsley and lemon juice. Adjust seasoning with additional salt and freshly ground black pepper as desired. Remove and discard bay leaf before serving.
Notes
- Use low sodium chicken broth to control salt levels and enhance flavor balance.
- Egg noodles cook faster than other pasta types, so adjust the cooking time accordingly.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a dairy-free version, use olive oil instead of butter.
