Description
This comforting Get Well Chicken Soup recipe features tender chicken simmered with aromatic vegetables, fresh herbs, and a touch of ginger. Enhanced with noodles and a splash of lemon juice, this homemade soup is perfect for soothing cold days or when you need a nourishing, flavorful boost.
Ingredients
Scale
Soup Base
- 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
Chicken and Pasta
- 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)
Finishing Touches
- Freshly ground black pepper (to taste)
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- Fresh parsley (finely chopped, for serving)
Instructions
- Sauté the 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 another 30 seconds until fragrant but not browned to release their flavor.
- Add Broth and Herbs: Pour in the low sodium chicken broth. Add the fresh thyme sprigs and bay leaf. Increase heat to bring the soup just to a gentle simmer.
- Cook the Chicken: Nestle the boneless skinless chicken breasts or thighs into the simmering broth. Reduce heat to maintain a low simmer, cover the pot, and cook until the chicken is very tender and easy to chop, about 20 to 35 minutes depending on thickness.
- Remove Chicken and Herbs: Transfer the chicken to a cutting board and set aside. Remove the soup from heat and discard the woody stems of the thyme sprigs, leaving the leaves in the soup.
- Cook the Noodles: Return the pot to gentle simmer, add the dry pasta or egg noodles. Simmer uncovered for 6 to 11 minutes, stirring occasionally, until noodles are tender. Cooking time depends on noodle type.
- Chop Chicken: While noodles cook, chop the cooked chicken into small bite-sized pieces.
- Combine and Season: Remove the pot from heat. Stir in the chopped chicken, minced fresh parsley, and lemon juice. Adjust seasoning with additional salt and freshly ground black pepper as desired. Discard bay leaf.
- Serve: Ladle the soup into bowls and garnish with finely chopped fresh parsley. Serve warm for a soothing and nourishing meal.
Notes
- Use low sodium chicken broth to better control salt levels in the soup.
- Egg noodles cook faster, so adjust simmering time accordingly if using them instead of other short pasta shapes.
- Fresh thyme sprigs provide a subtle herbal flavor; remove stems before serving as they are tough.
- The ginger adds a gentle warmth that makes this soup especially comforting when feeling under the weather.
- For variation, you can substitute chicken thighs or breasts depending on desired texture.
