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.
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.
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.
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.