Lemon Ginger Chicken Noodle Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Lemon Ginger Chicken Noodle Soup is a comforting twist on a classic. The zesty lemon and warm ginger add a refreshing burst of flavor that's perfect for chilly days or when you need a pick-me-up. It’s a cozy bowl of goodness that's easy to whip up yet feels wonderfully special.

Ingredients for Lemon Ginger Chicken Noodle Soup

Boneless chicken thighs are juicy and tender, making them ideal for soups. They hold up well during cooking and add a rich depth of flavor. Olive oil is used to sauté the aromatics, bringing a light, fruity base. Onion and garlic provide the classic savory foundation, while fresh ginger adds a zingy warmth that complements the lemon. Carrots and celery contribute a touch of sweetness and crunchy texture.

Chicken broth is the backbone of the soup, infusing everything with a savory richness. Egg noodles add bulk and turn this into a hearty meal. Lemon juice and zest offer a bright contrast to the savory elements, while fresh parsley brings a pop of color and freshness. A bit of turmeric not only lends a golden hue but also adds subtle earthy notes. Season with salt and pepper to enhance the overall flavors.

Tips & Tricks

  • Use a microplane to grate the ginger for a finer texture and more intense flavor.
  • For a richer broth, consider using bone-in chicken and removing the bones after cooking.
  • Store leftovers in an airtight container for up to three days, but keep the noodles separate to prevent them from getting mushy.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of bread — perfect for dunking. A simple side salad with a light vinaigrette complements the flavors without overwhelming them. For a comforting meal, serve it with a grilled cheese sandwich.

Frequently Asked Questions

Can I use a different type of noodle?
Absolutely! Swap egg noodles for rice noodles or even a gluten-free variety if you prefer.
How can I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to heat things up.
Is it okay to use dried herbs instead of fresh?
Fresh is best for this soup, but if needed, use half the amount of dried parsley.

Lemon Ginger Chicken Noodle Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the onion, garlic, and ginger. Stir them around for a few minutes until your kitchen smells amazing and everything is softened.

Next, add the chicken thighs into the pot. Let them brown nicely on all sides. This step locks in the juices and builds more flavor. Once browned, pour in the chicken broth and bring it to a boil.

With the broth bubbling, it's time to add the carrots, celery, turmeric, salt, and pepper. Drop the heat to low and let it all simmer for about 15 minutes, giving the veggies time to soften.

Remove the chicken and use two forks to shred it into bite-sized pieces, then return it to the pot. Stir in the egg noodles and let them cook until they're tender. They’ll soak up all that delicious broth.

Finish by stirring in the lemon juice and zest, along with the fresh parsley. Give it a taste and adjust the seasoning if needed. Serve it up hot, maybe with a sprinkle of extra parsley if you're feeling fancy.

Why You'll Love This Recipe

  • Bright and refreshing with lemon and ginger.
  • Hearty and satisfying — a complete meal in a bowl.
  • Simple ingredients that pack a flavorful punch.
  • Perfect for meal prep or feeding a crowd.

Ingredients

1.5 lbs boneless chicken thighs
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 large carrots, sliced
1 rib celery, sliced
8 cups chicken broth
2 cups egg noodles
1 lemon, juiced and zested
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 tsp turmeric

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger, sauté until fragrant.
3. Add chicken thighs, cook until browned on all sides.
4. Pour in chicken broth and bring to a boil.
5. Add carrots, celery, turmeric, salt, and pepper; reduce heat and simmer for 15 minutes.
6. Remove chicken, shred, and return to the pot.
7. Stir in egg noodles, cooking until tender.
8. Add lemon juice, zest, and parsley; adjust seasoning.
9. Serve hot garnished with extra parsley if desired.

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