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
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
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.
