Description
Comforting chicken noodle soup enhanced with aromatic fresh ginger and garlic for extra warmth and depth of flavor.
Ingredients
Scale
- 2 pounds bone-in chicken thighs, skin removed
- 1 pound boneless chicken breast
- 12 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 teaspoons salt, divided
- 3 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 4 carrots, sliced into rounds (about 2 cups)
- 3 celery stalks, chopped (about 1½ cups)
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 8 ounces wide egg noodles
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Black pepper to taste
Instructions
- 1. Place chicken thighs, chicken breast, water, bay leaves, peppercorns, and 1 teaspoon salt in a large stockpot. Bring to a boil, then simmer for 45 minutes, skimming foam occasionally.
- 2. Remove chicken and set aside to cool. Strain broth through fine-mesh sieve into large bowl. Clean stockpot.
- 3. When chicken is cool enough to handle, remove bones from thighs and shred all chicken into bite-sized pieces.
- 4. Heat olive oil in cleaned stockpot over medium heat. Add onion and cook 5 minutes until softened.
- 5. Add carrots and celery. Cook 8 minutes until vegetables begin to soften.
- 6. Stir in garlic and ginger. Cook 1 minute until fragrant, stirring constantly.
- 7. Pour strained broth back into pot. Add remaining 1 teaspoon salt and bring to boil.
- 8. Add egg noodles and cook according to package directions, 6-8 minutes.
- 9. Reduce heat to low and return shredded chicken to pot. Simmer 2 minutes.
- 10. Remove from heat and stir in parsley, dill, and lemon juice. Season with pepper.
Notes
Store in refrigerator up to 4 days. For freezing, consider storing broth and noodles separately to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g