Description
Welcome to the delightful world of Lemon Ginger Chicken Noodle Soup! This recipe offers a unique twist on the classic chicken noodle soup by incorporating invigorating ingredients like lemon, ginger, and lemongrass. Packed with tender chicken, hearty vegetables, and a zest of citrus, this soup is not only nourishing but also a treat for the taste buds, suitable for any season.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 5 cups chicken stock
- 2 bay leaves
- 1 pound boneless, skinless chicken thighs
- ¾ cup ditalini pasta
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Step 1: Prepare the Base Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
- Step 2: Add Flavors Stir in the minced garlic, grated ginger, minced lemongrass, chopped thyme, and rosemary. Continue to cook for about 1 minute until fragrant.
- Step 3: Simmer the Soup Add the chicken stock and bay leaves to the pot. Submerge the chicken thighs in the broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for about 20 minutes or until the chicken is fully cooked.
- Step 4: Cook the Pasta Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and add the ditalini pasta. Cook according to the pasta package instructions, typically about 10 minutes, until al dente.
- Step 5: Final Seasoning Remove the bay leaves and stir in the freshly squeezed lemon juice. Season the soup with salt and pepper to taste. Garnish with chopped fresh chives before serving.