Description
This comforting Get Well Chicken Soup recipe is a hearty and nourishing dish made with tender chicken, fresh vegetables, fragrant herbs, and delicate noodles simmered in a flavorful broth. Perfect for soothing the body and soul, this soup features a blend of ginger, garlic, and marjoram for added warmth and wellness support, making it ideal when you’re feeling under the weather or just craving a wholesome homemade meal.
Ingredients
Scale
Base Ingredients
- 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)
Broth and Herbs
- 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 Seasoning
- 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
- Sauté 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 begin to soften, which should take about 5 to 6 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, dried marjoram, and kosher salt. Cook for another 30 seconds until the mixture becomes fragrant.
- Simmer Broth with Herbs: Pour in the low sodium chicken broth and add the fresh thyme sprigs and bay leaf. Increase the heat and bring the soup to a gentle simmer.
- Cook Chicken: Nestle the boneless, skinless chicken breasts or thighs into the simmering broth. Reduce the heat to maintain a low simmer, cover, and cook until the chicken is very tender and easy to chop, about 20 to 35 minutes. Thicker pieces may require additional time.
- Remove Chicken and Herbs: Transfer the cooked chicken to a cutting board and remove the soup pot from heat. Remove and discard the woody stems from the thyme sprigs, leaving the leaves in the soup.
- Cook Noodles: Return the soup to a gentle simmer and add the dry pasta or egg noodles. Simmer uncovered for the cooking time indicated on the pasta package, usually 6 to 11 minutes, stirring occasionally. Egg noodles cook faster, while other pasta types may require longer.
- Chop Chicken: While the noodles cook, chop the cooked chicken into small, bite-sized pieces.
- Finish Soup: Remove the pot from heat. Stir in the chopped chicken, 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: Ladle the hot soup into bowls and garnish with finely chopped fresh parsley. Serve immediately and enjoy a comforting, nourishing meal.
Notes
- Use low sodium chicken broth to control the salt content and allow for better seasoning adjustments.
- Chicken breasts or thighs can be used according to preference; thighs provide a richer flavor and more tenderness.
- Pasta choice affects cooking time—egg noodles cook quicker than most dry short pasta varieties.
- For a gluten-free option, substitute pasta with gluten-free noodles or omit noodles altogether.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop.
