Description
A comforting soup featuring aromatic ginger and garlic with tender chicken thighs and egg noodles in a flavorful broth
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 8 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add diced onion and cook for 3-4 minutes until softened.
- 3. Add minced garlic and ginger, cook for 60-90 seconds until fragrant.
- 4. Add carrots and celery, cook for 5 minutes until slightly softened.
- 5. Pour in chicken broth and add whole chicken thighs.
- 6. Add bay leaves, thyme, salt, and pepper. Bring to boil, then simmer.
- 7. Cover and simmer for 25-30 minutes until chicken is cooked through.
- 8. Remove chicken thighs and let cool for 5 minutes.
- 9. Bring soup to boil, add noodles and cook according to package directions.
- 10. Shred cooled chicken into bite-sized pieces.
- 11. Return shredded chicken to pot and remove bay leaves.
- 12. Stir in fresh parsley and lemon juice.
- 13. Taste and adjust seasoning, serve immediately.
Notes
Store broth and noodles separately for best reheating results. Soup keeps 4 days refrigerated or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 890mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g