Lemon Ginger Chicken Soup

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This season is cold, flu and just overall sick season! With holiday travel, cold weather and coworkers coming to work coughing up a storm, germs are flying around and it’s hard to dodge the sick bullets. Idk about you, but I don’t do the ‘s’ word and if I even feel a hint of a sore throat or cough coming along I do what I can to combat it.

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Chicken noodle soup has been “curing” colds for centuries and is my favorite thing to cuddle up with when I start to feel a bug creeping in. I’m known for avoiding over the counter medicine at all cost and will do whatever I can to cure myself without man’s medicine. Some of my favorite things are extra doses of green veggies, lots of hot tea, gargling with warm salt water and eating hearty dishes with lemon and ginger.

Lemon and ginger are excellent ingredients to consume year round, but especially when you feel your immune system dropping. Lemon is high in vitamin c and reduces phlegm which helps boost your immune system and aids in putting your body in tip top shape to fight that cold. Ginger is anti-inflammatory, helps to sweat out toxins and naturally settles nausea, vomiting and cold sweats.

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I was thinking, why in the world don’t we add these into the most comforting cold fighting soup there is? And so Lemon Ginger Chicken Soup became my go-to aid for boosting my immune system, fighting germs and just making me feel warm, happy and just better before things even get worse!

I call this one of my “everything in the kitchen” recipes, since we tend to keep a lot of the ingredients for this in the house at all times because they keep well and can be used in so many other recipes. Feel free to get crazy with it and roast your own chicken, or do what we do and buy a pre-made rotisserie chicken from the grocery store for a few bucks. Just chop it up and toss it in!

This is a quick recipe that can be ready in just 30 minutes and is perfect for a quick week night meal or Sunday meal prep for lunch for the week. It keeps really well in the fridge for the week or can be frozen for up to 6 months and pulled out whenever someone in your house is feeling bleh or when you’re feeling too lazy to whip up dinner. This soup is hearty, filling and full of so much flavor!

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Lemon Ginger Chicken Soup

INGREDIENTS

  • 3 tablespoons olive or grapeseed oil

  • 4-5 garlic cloves, minced

  • 1 cup white or yellow onion

  • 1 cup carrots, peeled and thinly sliced

  • 1 cup celery, chopped

  • 5 cups chicken broth or 1 teaspoon chicken bouillon + 5 cups water

  • 1/4 cup fresh parsley, chopped

  • a handful fresh rosemary, chopped

  • a handful fresh thyme, picked

  • 2 bay leaves

  • 1 lemon

  • 2 cups leftover roasted chicken, chopped

  • 1-2 inches fresh ginger, peeled and chopped

  • salt + pepper, to taste

  • 2 cups uncooked egg noodles

DIRECTIONS

  1. Add oil to a large pot or dutch oven on medium heat

  2. Sauté onions and garlic until translucent and fragrant

  3. Add in carrots and celery and sauté for another 5 minutes, stir until vegetables begin to soften

  4. Add chicken broth or bullion + water

  5. Add in fresh herbs + bay leaves and squeeze the juice of the lemon and allow mixture to come to a light boil

  6. Toss in shredded chicken and fresh ginger

  7. Season with salt + pepper to your liking

  8. Lastly, add in egg noodles and cook for an additional 10 minutes until noodles are soft

  9. Remove bay leaves and garnish with extra herbs

TIP: Soup can keep well in the fridge for up to a week or in the freezer for 6 months, perfect to defrost for a warm and comforting night or an easy week day lunch or dinner!