Ginger Chicken Noodle Soup
A chicken noodle soup made with fresh ginger, garlic, vegetables, and angel hair pasta then finished with fresh lemon juice and green onions.

servings: 6
total time: 1 hour 20 minutes
recipe by: Frankie
Ingredients
- 2 pounds bone-in skin-on chicken thighs
- salt & freshly ground black pepper
- 1 TBSP olive oil
- 2 medium carrots, diced
- 2 medium ribs of celery, diced
- 1 large yellow onion, diced
- 2 TBSP freshly minced ginger
- 4 medium garlic cloves, peeled and minced
- 8 cups water
- 8 ounces uncooked angel hair pasta
- 2 TBSP fresh lemon juice
- 1 bunch green onions, thinly sliced
Directions
- Season the chicken thighs all over with salt & pepper.
- Heat the oil in a dutch oven or large pot over medium-high heat until very hot.
- Sear the chicken thighs, skin-side down, until browned, about 3 minutes.
- Transfer the chicken thighs to a plate and set aside.
- Add the carrots, celery, onion, ginger, and garlic to the pot and cook, stirring often, until the vegetables have softened a bit, about 3 minutes.
- Return the chicken to the pot along with the water and 1 tsp salt then bring to a boil.
- Reduce the heat to medium-low then place a lid on the pot and cook, stirring occasionally, until chicken is very tender, about 45 minutes.
- Transfer the chicken to a plate then shred the chicken, discarding the skin and bones.
- Stir the shredded chicken back into the pot then return the heat to medium-high and bring to a boil.
- Add the pasta to the pot then reduce the heat back to medium-low and continue to cook, stirring occasionally, until the pasta is tender, 5 to 10 minutes.
- Stir in the lemon juice then taste and season the soup with additional salt & pepper as needed.
- Serve the soup in bowls topped with the sliced green onion.

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