Lemon Ginger Chicken Noodle Soup

garnished bowl of lemon ginger chicken soup with spoon in it

This Lemon Ginger Chicken Noodle Soup is the ultimate simple weeknight dinner to keep in your back pocket during the cold winter months. It’s cozy, loaded with nutrients and tastes SO yummy! 

For this recipe, I used No Yolks Noodles. They sponsored this recipe on Instagram, so be sure and find out where you can buy them near you!

Happy December, friends! With December comes decorating for Christmas, cookie baking, get togethers with lots of friends and of course, occasionally a cough or cold. 

So, to keep those pesky coughs at bay, this Lemon Ginger Chicken Noodle Soup is the ultimate feel-good-get-better-cozy-meal. 

Why You’ll Love This Soup: 

I’ve always been a sucker for good chicken noodle soup. 

When I was a kid, it was the canned kind. But since becoming an adult, I think being able to whip something up when you’re starting to feel a tickle in your throat OR if you just want something extra nutritious in your life is SUCH a skill. 

close up of spoon getting a bite of soup in bowl

And lucky for you (and me!) this recipe is SO simple! 

It’s a one pot easy peasy recipe! 

Yup, that’s right! Everything is cooked in ONE pot. The veggies, chicken, noodles, all of it! 

cooked veggies in the pot

Speaking of veggies, I absolutely love the fresh produce used in this recipe. You had sweet carrots, crunchy celery, yellow onion, fresh garlic AND ginger for a punch. And of course, lemon! 

You cook the chicken IN the pot so it gets this incredible sear and flavor. Then you deglaze the pan with chicken broth and YUM. 

extreme close up photo of cooked soup

The added lemon and ginger pack so much extra nutrition in this recipe, not to mention both a brightness and slight spice! 

The No Yolk broad noodles I used were perfect –  a classic for chicken noodle soup and they didn’t disappoint. Perfectly cooked and were even BETTER the next day for leftovers. 

Because let’s be honest, soup is always even better the next day right?!

So let’s get into what you need to make this! 

Ingredients You Need: 

Dry No Yolks broad noodles – the best noodle for this soup! Of course, feel free to use whatever you have on hand but I loved this one so much. 

Yellow Onion – diced finely!

Fresh Ginger – definitely get fresh for this recipe and skip the ground ginger. 

Fresh Garlic – also get fresh garlic, SO good. 

Carrots and Celery – a must for chicken noodle soup.

Chicken Breasts – you’ll need 2 large ones for this recipe. 

Chicken Broth – you’ll need 8 cups. 

Lemon – use fresh lemon!

Salt and Pepper To Taste and Flavor – of course!

Olive Oil 

Fresh herbs (parsley and dill) – to garnish 

How to Make Soup in a Few Simple Steps: 

  1. Begin by slicing and dicing the veggies – dice the onion, dice the carrots and celery into half moons. Peel and mince both the fresh ginger and garlic. Set aside for now.
  2. Add 1 tbsp olive oil to a large pot. Add in chicken and season generously with salt and pepper on both sides . Let cook for 8-10 minutes, flipping halfway or until fully cooked (be sure the internal temperature is 165F for fully cooked!) 
  3. Remove the chicken to a plate and then add in another tbsp of olive oil. Add in the onions, carrots and celery along with a pinch of salt and cook for 6-8 minutes or until veggies begin to soften, stirring well. Add in the garlic and ginger and cook for 1 minute or so, or until fragrant. 
  4. Next, add in the chicken broth and be sure to scrape all the cooked chicken bits and flavor off the bottom of the pan. Mix well and let come to a boil. Once boiling, reduce heat to medium, cover the pot and let simmer for 8- 10 minutes or so. Add in the noodles , cover the pot again and then simmer for an additional 10-12 minutes until noodles are cooked through.
  5. While the noodles are cooking, shred the chicken with two forks. When the noodles are done, add the shredded chicken back into the soup along with the juice of an entire lemon. Add salt and pepper to taste and serve with fresh parsley and dill! Enjoy! 

Best Soup Making Tips: 

Be sure to slice the carrots and celery in the half moons – making sure they are all about the same size that way they can cook evenly. 

Be sure to use a meat thermometer to be sure that your chicken is FULLY cooked through, which is 165 F. 

hand getting spoonful of soup with no oylks broad egg noodles in the background

Seasoning this soup is SO important! I used salt and pepper for an easy route. But being sure you make sure to salt the chicken, the veggies and then check at the end yet again for needs of salt and pepper…it truly just can’t be understated! Taste and CHECK the seasoning – and season to your liking! 

If you want more lemon? Add more! 

Ingredient Substitutions: 

You can also use cooked rotisserie chicken for an easier route!

Feel free to use whatever noodles you have on hand, just be sure to follow the cooking instructions on the bag to make sure they’re cooked well. 

Storing Leftovers: 

Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. When ready to eat, heat back up to your preferred temperature, add a spritz of more lemon and herbs and enjoy! 

Did you enjoy this recipe? Here are some more chicken soup recipes you might like: 

Cheesy Chipotle Chicken Soup 

Thai Green Curry Chicken Soup 

Chicken Pot Pie Gnocchi Soup 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
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Lemon Ginger Chicken Noodle Soup

This Lemon Ginger Chicken Noodle Soup is the ultimate simple weeknight dinner to keep in your back pocket during the cold winter months. It’s cozy, loaded with nutrients and tastes SO yummy! 

Course dinner, Main Course, Soup
Cuisine American
Keyword chicken noodle soup recipe, easy soup recipes, lemon ginger chicken noodle soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Author Haylie

Ingredients

  • 2 cups dry No Yolks broad noodles (can use whatever noodles you'd like, just adjust cooking time if neccessary)
  • 1 yellow onion, diced 
  • 2 inch fresh piece of ginger, peeled and minced 
  • 3 cloves garlic, peeled and minced 
  • 4 medium carrots, diced into half moons 
  • 2 celery stalks, diced into half moons 
  • 2 large chicken breasts 
  • 8 cups (64 oz) chicken broth 
  • Juice of 1 lemon 
  • Salt and pepper to taste 
  • 2 tbsp olive oil
  • Fresh herbs (parsley and dill) to garnish 

Instructions

  1. Dice the onion, dice the carrots and celery into half moons. Peel and mince both the fresh ginger and garlic. Set aside for now.

  2. Add 1 tbsp olive oil to a large pot and let heat up on medium heat. Add in chicken and season generously with salt and pepper. Let cook for 8-10 minutes, flipping halfway or until fully cooked (be sure the internal temperature is 165F for fully cooked!) 

  3. Remove the chicken to a plate and then add in another tbsp of olive oil.

  4. Add in the onions, carrots and celery along with a pinch of salt and cook for 6-8 minutes or until veggies begin to soften, stirring well. Add in the garlic and ginger and cook for 1 minute or so, or until fragrant. 

  5. Next, add in the chicken broth and be sure to scrape all the cooked chicken bits and flavor off the bottom of the pan. Mix well and let come to a boil. 

  6. Once boiling, reduce heat to medium, cover the pot and let simmer for 8- 10 minutes or so. Add in the noodles , cover the pot again and then simmer for an additional 10-12 minutes until noodles are cooked through.

  7. While the noodles are cooking, shred the chicken with two forks.

  8. When the noodles are done, add the shredded chicken back into the soup along with the juice of an entire lemon. Add salt and pepper to taste and serve with fresh parsley and dill! Enjoy! 

2 comments / Add your comment below

  1. 5 stars
    My family loves this soup! During this season of colds, we have turned to this recipe several times. The flavor of the soup is rich, and the ginger and lemon are soothing to sore throats!

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