No one likes to be sick. NO ONE.
Feeling like crap, not really having all your taste buds firing appropriately, being indecisive about what to actually put INTO your body but knowing you really should be putting something into your body to help it fight off whatever demon bug from the nether realms is attacking your body?
A bit dramatic? Nope. Pretty spot on, I’d say.
There is a damn good reason why chicken soup is SOP (standard operating procedure) for those with colds.
You can taste it.
You can feel it helping your body.
You actually can’t get enough of the stuff when you’re sick.
*full disclosure, there are NO reference videos for this currently. This post will be updated with photos soon!*
This recipe is my version of a cold-busting, comfort giving dose of healing and healthy chicken noodle soup. With ginger, garlic and lemon, it is anything but a basic Campbell’s can (and the best thing? You can freeze it without the noodles or pressure can it for a dose of home-cooked goodness whenever those nasty colds start rearing their ugly little heads.
- 1.5 lbs boneless, skinless chicken thighs, cut into 1″ pieces
- 2 tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, minced
- 1 yellow onion, diced
- 3 carrots, peeled and cut into rounds
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 5 cups chicken stock
- 2″ knob of fresh ginger, peeled and diced
- 1/4 cup dry white wine
- 1 tbsp ginger paste (Gourmet Garden has a great one that’s in most stores…)
- 2 bay leaves
- 1 cup uncooked ditalini pasta (or other short noodle)
- 1 sprig rosemary
- Juice and zest of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Add 1 tbsp oil to large heavy bottomed soup pot or dutch oven (5-7qt) and heat over a medium high burner
- Add chicken and a pinch of salt and pepper and cook for 3-5 minutes until fully cooked through, beginning starting to brown. Set aside in a bowl to add back in later.
- add remaining tbsp of oil to pan along with onion, garlic, carrot, celery and minced ginger. Cook for 2 minutes until onions ore beginning to get translucent. Add in thyme and stir to incorporate.
- Add in 1/4 cup white wine, deglaze pan and cook for 1 minute.
- Add in chicken stock, ginger paste, bay leaves, pasta and rosemary sprig. Bring to boil then reduce to simmer and cook until pasta is al dente (approx 10-15 minutes)
- test pasta and carrots for doneness then add lemon zest and juice, adjust salt and pepper and add fresh parsley.
- Serve immediately
- (protip – the pasta will continue to soak up the broth with any leftovers… this ISN’T THE END OF THE WORLD and actually is amazing… you can keep it a very brothless meal OR cook/add the pasta separately when preparing OR as we do, whip up a quick batch of garlic, lemon, ginger chicken broth and add a ladle over the top after you reheat your leftovers. Cold busting glory, right there!)
This is a great soup for many reasons, but I would caution IF FREEZING, do NOT add in the pasta, but just freeze the rest of the soup. If CANNING, you can add the noodles. If eating immediately over a few days? Add pasta and make the companion broth. (NOTE: I make this broth to have on hand and drink whenever I am feeling a bit of a cold coming on. I make it extra garlicky, extra gingery and lemony and add in some red pepper flakes. It’s that good!)
Have fun and let me know what you think in the comments below!