Does your chicken noodle soup need a lil upgrade? Then this recipe is exactly what you need! The lemon and ginger give it a wonderful flavor and you have to top it with chili oil for a lil kick that is perfect. There is just something about chicken noodle soup that is so comforting, but sometimes it can get a little boring and I need more flavor tbh. These flavors balance each other so well to give your soup the ultimate upgrade it needs. This also takes a bit of time to make, but it’s all cooking time and minimal prepping time. The longer you can leave this to cook on low, the better it will be as the flavors and ingredients will have time to come together. I also highly recommend using a smaller pasta shape for this soup – I can’t explain why but it just makes it more delicious; so try to grab a pasta that is dime size or smaller.
Serves: 4-6
Prep Time: 30 Minutes
Cook TIme: 2+ Hours
Ingredients:
- 1 Yellow Onion, Diced
- 1 Head Celery, Diced
- 1 Lb Carrots, Sliced
- 8oz Crimini Mushrooms, Trimmed + Sliced
- 1 Lb Chicken Breast
- 6 Lemons, Juiced
- 3 Tbsp Minced Ginger
- 2 Tbsp Minced Garlic
- 2 Tbsp Minced Lemongrass
- Salt + Pepper, To Taste
- 1 Tbsp Olive Oil, For Cooking
- 16oz Noodles, I prefer using smaller ones
- 1-2 Qt Chicken Broth
- For Serving: Chili Oil, Sourdough
To Make:
- Make sure to first prepare all of your ingredients – chop and dice all the vegetables, squeeze the lemon juice into a bowl, etc!
- Heat a large pot over medium heat – I use a large Dutch oven. Once hot, add in the 1 Tbsp olive oil and add in the diced yellow onions, celery and carrots. Sprinkle with about 2 tsp salt and 1 tsp pepper and stir. Cook for 15 minutes so the vegetables can start to soften.
- Next, add in the mushrooms and cook for another 5 minutes until they start to release liquid.
- Add in the 1 Qt of chicken stock, lemon juice from 6 lemons, the minced garlic, minced ginger and minced lemongrass. Stir to combine and bring to a simmer.
- Once simmering, add in the chicken breasts, making sure to submerge them so they are fully covered by liquid – if there is not enough liquid, add in more chicken stock. Add in another 2 tsp salt and 1 tsp pepper. Now, reduce the heat to low, cover, and allow to cook on low for at least 2 hours. The longer you can let this cook, the more flavorful it will become.
- After 2 hours, check the chicken – if it easily falls apart then it is ready to shred; if not, continue cooking and check every 30ish minutes. When the chicken is ready to go, carefully remove the chicken and transfer it to a large bowl. Shred the chicken and then add it back into the pot of soup. At this point, give the soup a taste and adjust the seasonings to your liking – you can also add in more ginger, lemongrass, garlic and lemon juice if needed.
- At his point, I like to just let the soup continue simmering on low for another 1-2 hours because the flavor will just keep improving. If you’re ready to serve though, you absolutely can.
- The last thing you will need to do before serving is to make the pasta. Now, you can cook the pasta directly in the soup and it will absorb some of the liquid, leaving you with a thicker soup. OR you can cook the pasta separately and then when serving add the pasta to the bottom of the bowl and top with soup. This choice is completely up to you, but whichever you choose, just make sure to cook the pasta to al dente.
- For Serving, make sure to top with chili oil and serve with toasted sourdough or baguette to sop up all the liquid!
Aly Eats Food 
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