Description
More than just food, this cozy soup is warmth, memory, and medicine in one pot. Bone-in chicken thighs, garlic, ginger, and lemon make this healing classic comforting and nutrient-packed.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 3 bone-in, skinless chicken thighs
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 150g egg noodles (or gluten-free noodles if preferred)
- Juice of ½ lemon
- Fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, cooking until translucent (about 4–5 minutes). Stir in garlic and ginger and cook another minute.
- Toss in the carrots and celery. Sauté 3–4 minutes until they begin to soften.
- Pour in chicken broth. Add chicken thighs, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to low heat. Cover and simmer for 30 minutes.
- Remove the chicken and shred with two forks. Discard bones. Return the meat to the pot.
- Raise heat to medium-high. Stir in noodles and cook uncovered until tender (about 6–8 minutes).
- Stir in lemon juice. Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
For best flavor, use bone-in chicken thighs and don’t skip the lemon juice—it brightens the broth. Store noodles separately if saving for later to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food