Cold Fighting Chicken Noodle Soup

Ingredients:

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

5-6 ounce egg noodles (to preference)

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh chives

Instructions:

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.

Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.

Stir in egg noodles and cook until tender, about 8-10 minutes.

Stir in chicken and lemon juice; season with salt and pepper, to taste.

Serve immediately, garnished with chives, if desired.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken breast instead of chicken thighs in this soup?

Yes, you can substitute boneless, skinless chicken breast for thighs, adjusting the cooking time as needed.

Is there a specific reason for using lemongrass, and can I omit it if I don’t have it?

Lemongrass adds a citrusy flavor. If unavailable, you can omit it, or use a small amount of lemon zest for a similar effect.

Can I use dried herbs instead of fresh thyme and rosemary?

Yes, you can use dried herbs, but reduce the quantity to about 1 teaspoon each, as dried herbs are more concentrated.

Is there a low-sodium alternative to chicken stock for a healthier option?

You can use low-sodium chicken broth or make your own stock with less salt to control the sodium content.

How do I properly shred the chicken for the soup?

Use two forks to shred the chicken while it’s still warm.

Alternatively, you can shred it by hand.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead and store it in the refrigerator.

Reheat gently on the stove, adding more liquid if needed.

What can I use as a gluten-free alternative to egg noodles?

Substitute gluten-free egg noodles or rice noodles to make the soup gluten-free.

Is there a suitable vegetarian substitute for chicken in this soup?

You can use tofu or plant-based protein alternatives for a vegetarian version of this soup.

Can I freeze this soup for later consumption?

Yes, you can freeze this soup in airtight containers for up to three months.

Thaw and reheat when ready to eat.

Can I customize the herbs and spices based on personal preferences?

Absolutely! Feel free to experiment with different herbs and spices to suit your taste preferences in this versatile soup recipe.