Lemon Ginger Chicken Noodle Soup
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Prep Time:
20 minutes -
Cook Time:
45 minutes -
Serves:
6 to 8
Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs
- 2 Tbsp. olive oil
- 1 medium yellow onion, diced (2 cups)
- 3 carrots, cut into 1/4-inch thick rounds (1 cup)
- 3 stalks celery, cut crosswise into 1/2-inch pieces (1 cup)
- 2 Tbsp. minced ginger
- 1 Tbsp. minced garlic (3 cloves)
- 2 cartons (32 oz. each) Kitchen Basics® Original Chicken Stock
- 2 cups water
- 5 oz. uncooked wide or extra-wide egg noodles (3 cups)
- 8 oz. green beans, trimmed and cut into 1 1/2-inch pieces (2 1/2 cups)
- 3 to 4 Tbsp. fresh lemon juice
- 1/4 cup chopped flat-leaf parsley, cilantro or basil leaves
- Salt and pepper, to taste
-
Prep Time:
20 minutes -
Cook Time:
45 minutes -
Serves:
6 to 8
Fresh ginger and lemon give classic chicken noodle soup a bright, refreshing twist. Change up the recipe by adding different herbs right before serving.
Prep & Cook Instructions
Pat chicken dry with paper towels. Heat oil in a Dutch oven over medium-high heat. Add chicken and sear about 5 minutes until browned on the bottom. Flip chicken and push to one side of the pan. Add onion, carrots and celery and cook 8 to 10 minutes, stirring occasionally, until almost tender. Add ginger and garlic; cook about 30 seconds until aromatic.
Add stock and water; bring to a boil, scraping up browned bits from the bottom of the pan. Cover and simmer 15 minutes over medium heat, periodically checking the chicken for doneness (165°F internal temp and no longer pink inside) every few minutes and removing it to a plate while soup continues to simmer.
Uncover; add noodles and green beans to soup. Cover and simmer 5 to 6 minutes until tender. Meanwhile, shred chicken into bite-sized pieces. Stir shredded chicken, parsley and 3 Tbsp. lemon juice into soup. Season to taste with more lemon juice, salt and pepper, as desired.
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