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If you’re searching for a comforting bowl of warmth, healing, and flavor all rolled into one, then this Get Well Chicken Soup Recipe is destined to become your new favorite. Designed to soothe the soul while tantalizing your taste buds, it combines tender chicken, fresh vegetables, fragrant herbs, and just the right touch of ginger and garlic to create a broth that’s both nourishing and deeply satisfying. Whether you’re feeling under the weather or just craving a classic, wholesome meal, this soup will envelop you in cozy goodness with every spoonful.
Ingredients You’ll Need
The magic of this Get Well Chicken Soup Recipe lies in its straightforward ingredients that work together to create layers of flavors, inviting textures, and vibrant colors. Each item is thoughtfully selected not only for taste but also for its comforting benefits that make this soup truly special.
- 1 tablespoon olive oil or butter: Adds richness and helps sauté the vegetables to bring out their natural sweetness.
- 1 cup diced yellow onion: Provides a savory base and deep flavor that melts into the broth.
- 3 medium carrots (sliced into ¼-inch thick half-moons): Adds subtle sweetness and a lovely orange hue, plus a slight crunch if not overcooked.
- 2 ribs celery (diced): Offers aromatic earthiness and enhances the overall depth of the soup.
- 2 cloves garlic (minced): Brings a pungent warmth that elevates the broth’s flavor complexity.
- 2 teaspoons grated ginger or ginger paste: Introduces a subtle spicy zing that’s both comforting and enlivening for the senses.
- 1 teaspoon dried marjoram: Adds an herbal note that enhances the soup’s fragrance and complexity.
- ½ teaspoon kosher salt (or to taste): Essential for balancing flavors and drawing out natural tastes of other ingredients.
- 7 cups low sodium chicken broth: The heart of the soup, providing a nourishing, silky base that lets all the ingredients shine.
- 2 to 3 fresh thyme sprigs: Brings a fresh, woodsy aroma that complements the chicken perfectly.
- 1 bay leaf: Infuses a subtle earthy and slightly floral flavor during simmering.
- ¾ to 1 pound boneless (skinless) chicken breasts or thighs: The protein powerhouse that becomes tender and juicy with slow cooking.
- 5 ounces dry short pasta or egg noodles (about 1 ¼ to 1 ½ cups): Adds bite and heartiness to make this soup a fulfilling meal.
- Freshly ground black pepper (to taste): Offers a touch of heat and complexity right before serving.
- 2 tablespoons minced fresh parsley: Infuses brightness and a pop of vibrant green color.
- 1 tablespoon lemon juice: Provides a refreshing acidity that balances richness and lifts the overall flavors.
- Fresh parsley (finely chopped, for serving): Adds an aromatic garnish that makes each bowl inviting and fresh.
How to Make Get Well Chicken Soup Recipe
Step 1: Sauté the Aromatic Vegetables
Start by heating your olive oil or butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and let them soften gently—this usually takes about 5 to 6 minutes. This step is crucial because it develops the base flavors of your soup and ensures the vegetables release their natural sweetness and aroma.
Step 2: Add Garlic, Ginger, and Herbs
Next, introduce the minced garlic, grated ginger, dried marjoram, and kosher salt to the softened vegetables. Cook everything together for about 30 seconds, just long enough for the fragrant spices to awaken without burning. This combination is what makes this Get Well Chicken Soup Recipe so uniquely comforting and flavorful.
Step 3: Pour in Broth and Add Fresh Herbs
Pour your low sodium chicken broth into the pot, then toss in the fresh thyme sprigs and bay leaf. Bring everything up to a gentle simmer. This slow warming allows the herbs to infuse the broth with their subtle, earthy essence, marrying beautifully with the aromatic vegetables.
Step 4: Cook the Chicken
Gently nestle your boneless, skinless chicken pieces into the simmering broth. Lower the heat to maintain a low simmer, cover the pot, and let the chicken cook until it becomes very tender and easy to shred—this usually takes around 20 to 35 minutes. Patience here ensures juicy, flavorful chicken that will melt in your mouth.
Step 5: Remove Chicken and Herb Stems
Once the chicken reaches tenderness, transfer it to a cutting board. Take the pot off the heat and fish out the woody thyme stems—most of the leaves will remain, adding to the body of the soup. Removing the stems prevents any unpleasant texture, keeping your soup silky and smooth.
Step 6: Cook the Pasta
Return the soup to a gentle simmer, then add your dry pasta or egg noodles. Simmer uncovered according to the package’s instructions—typically between 6 to 11 minutes—stirring now and then to keep noodles from sticking. Keep an eye on this step because cooking times vary, especially with egg noodles that can soften faster.
Step 7: Chop Chicken and Finish Soup
While the noodles are simmering, chop your cooked chicken into small, bite-size pieces. When the pasta is perfectly tender, remove the pot from the heat and stir in your chopped chicken, minced fresh parsley, and a splash of lemon juice. Taste and adjust salt and pepper as needed, then discard the bay leaf and get ready to serve this bowl of goodness.
How to Serve Get Well Chicken Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley not only brightens the appearance but adds a fresh, herbal note that complements all the room-filling flavors. For an extra touch, a small drizzle of good olive oil or a squeeze of additional lemon juice can make the soup feel even more vibrant and fresh.
Side Dishes
This soup is a delightful main that pairs well with simple sides like crusty bread, warm dinner rolls, or a light green salad. The bread is perfect for soaking up the flavorful broth while the salad adds a refreshing crispness to balance the warm, heavy soup.
Creative Ways to Present
Serve your Get Well Chicken Soup Recipe in rustic bowls garnished with a sprig of fresh thyme or a lemon wedge on the side to invite guests to add their own zing. You can also ladle the soup into mason jars for an easy, on-the-go meal or into smaller cups for a cozy appetizer at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled to room temperature, then transferred to an airtight container and refrigerated. It will stay fresh for up to 4 days. Because the chicken is tender and the vegetables are cooked soft, reheating preserves all those wonderful textures and flavors.
Freezing
If you want to extend the soup’s lifetime, freezing is a fantastic option. Avoid freezing the noodles separately if you want to keep them from becoming mushy; instead, freeze the soup without pasta and add fresh cooked noodles after thawing and reheating. Stored this way, the soup will last up to 3 months in the freezer.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally. Add a little extra broth or water if it has thickened. If previously frozen without noodles, cook fresh noodles separately and add them just before serving to keep the perfect texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to stay juicier and more flavorful, especially after slow simmering, making them a wonderful choice for this soup. Just be sure to adjust the cooking time slightly if pieces are larger or bone-in.
Is it okay to use pre-cooked chicken?
Yes, you can use pre-cooked chicken to speed up the process. Add it in during the final step after cooking the vegetables and broth, then simmer just long enough to heat it through and cook the noodles.
What if I’m out of marjoram?
If you don’t have marjoram, dried oregano or a sprinkle of rosemary can work as a substitute. They will bring similar herbal notes but the subtle sweetness of marjoram is particularly lovely if you can find it.
Can I make this soup vegetarian?
While chicken is the star of this recipe, you can swap chicken broth for vegetable broth and omit the chicken to make a vegetarian version. Add extra vegetables like mushrooms or beans for protein and heartiness.
Why add lemon juice at the end?
Lemon juice brightens and balances the richness of the soup without overpowering it. Adding it at the end ensures its fresh citrus flavor stays vibrant.
Final Thoughts
This Get Well Chicken Soup Recipe is truly a celebration of simple ingredients coming together to create something extraordinary. It’s the kind of soup that feels like a warm hug on a chilly day or a tender tonic when you need it most. I can’t wait for you to try it and experience that cozy, nourishing magic that only homemade chicken soup can bring.
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Get Well Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Get Well Chicken Soup recipe is a flavorful and soothing dish perfect for nourishing your body when you’re feeling under the weather. Made with tender chicken, fresh vegetables, aromatic herbs, and hearty noodles, this homemade soup delivers warmth and healing with every spoonful.
Ingredients
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
Carbohydrates
- 5 ounces dry short pasta or egg noodles (about 1 ¼ to 1 ½ cups)
Finishing Touches
- Freshly ground black pepper, to taste
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- Fresh parsley, finely chopped, for serving
Instructions
- Sauté the Vegetables: 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 soften and begin to release their flavors, about 5 to 6 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, dried marjoram, and kosher salt. Cook for an additional 30 seconds, just until the mixture is fragrant and aromatic.
- Add Broth and Herbs: Pour in the low sodium chicken broth, then add the fresh thyme sprigs and bay leaf. Increase heat to bring the soup to a gentle simmer.
- Cook the Chicken: Nestle the boneless skinless chicken breasts or thighs into the simmering broth. Lower the heat to maintain a low simmer, cover the pot, and cook until the chicken is very tender and easily shredded or chopped, approximately 20 to 35 minutes depending on thickness.
- Remove Chicken and Herbs: Take the chicken out and set it on a cutting board. Remove the thyme sprigs from the soup, discarding the woody stems but leaving any loose leaves behind.
- Cook the Noodles: Return the soup to a gentle simmer and add the dry short pasta or egg noodles. Cook uncovered for 6 to 11 minutes, or according to package instructions, stirring occasionally to prevent sticking.
- Chop the Chicken: While the noodles cook, chop the cooked chicken into small, bite-size pieces.
- Finish and Serve: Remove the pot from the heat. Stir in the chopped chicken, minced fresh parsley, and lemon juice. Adjust seasoning with additional salt and freshly ground black pepper if needed. Remove and discard the bay leaf. Serve hot, garnished with finely chopped fresh parsley.
Notes
- Use low sodium chicken broth to control the salt content in the soup.
- Egg noodles cook faster than other types of pasta, so adjust the cooking time accordingly to avoid overcooking.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute the pasta with gluten-free noodles or omit altogether.
- The fresh lemon juice added at the end brightens the flavors and adds a subtle tang to the soup.
