Description
A comforting and nourishing Get Well Chicken Soup featuring tender chicken, fresh vegetables, and flavorful herbs simmered in a savory low sodium chicken broth, finished with pasta and fresh lemon juice for brightness. Perfect for easing cold symptoms or simply enjoying a wholesome homemade meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil or butter
- 1 cup diced yellow onion
- 3 medium carrots (sliced into ¼-inch thick half-moons)
- 2 ribs celery (diced)
- 2 cloves garlic (minced)
- 2 teaspoons grated ginger or ginger paste
- 1 teaspoon dried marjoram
- ½ teaspoon kosher salt (or to taste)
- 7 cups low sodium chicken broth
- 2 to 3 fresh thyme sprigs
- 1 bay leaf
Protein
- ¾ to 1 pound boneless skinless chicken breasts or thighs
Pasta and Garnish
- 5 ounces dry short pasta or egg noodles (about 1 ¼ to 1 ½ cups)
- Freshly ground black pepper (to taste)
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- Fresh parsley (finely chopped, for serving)
Instructions
- Heat base ingredients: Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
- Add aromatics and season: Add the minced garlic, grated ginger, dried marjoram, and kosher salt to the pot. Cook for another 30 seconds, just until fragrant, to build the flavor base.
- Add broth and herbs: Pour the low sodium chicken broth into the soup pot. Add the fresh thyme sprigs and bay leaf. Increase the heat and bring the soup to a gentle simmer.
- Cook the chicken: Nestle the boneless skinless chicken into the broth. Reduce the heat to maintain a low simmer, cover the pot, and cook until the chicken is very tender and easy to chop, about 20 to 35 minutes, or longer if using thick pieces.
- Prepare for noodles: Transfer the cooked chicken to a cutting board. Remove the soup from heat. Remove and discard the woody stems from the thyme sprigs, leaving the leaves behind in the soup.
- Cook the noodles: Return the soup pot to a gentle simmer. Add the dry pasta or egg noodles. Simmer uncovered for the time indicated on the pasta package, usually 6 to 11 minutes, stirring occasionally for even cooking.
- Chop the chicken: While the noodles cook, chop the tender chicken into small bite-size pieces.
- Finish and serve: Remove the pot from heat. Add the chopped chicken back into the soup. Stir in the minced fresh parsley and lemon juice. Adjust seasoning with additional salt and freshly ground black pepper as desired. Remove and discard the bay leaf. Serve hot, garnished with finely chopped fresh parsley.
Notes
- Use low sodium chicken broth to control salt levels and adjust seasoning at the end.
- Short pasta such as ditalini, small shells, or egg noodles work well; cooking times vary so follow package instructions.
- Ginger adds a soothing warmth perfect for colds, but can be adjusted or omitted if preferred.
- Adding lemon juice brightens the soup and enhances the flavors.
- Use either boneless skinless chicken breasts or thighs depending on preference; thighs stay moister.
