Get Well Chicken Soup

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This Get Well Chicken Soup is the kind of simple, comforting recipe you make when someone needs a little extra care, or anytime you’re craving something warm and nourishing. With tender chicken and vegetables, a gentle broth, and just a hint of ginger and lemon, it’s soothing, flavorful, and always hits the spot.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 268kcal

Author: Valerie Brunmeier

Ingredients

1 tablespoon olive oil or butter
1 cup diced yellow onion
3 medium carrots sliced into ¼-inch thick half-moons
2 ribs celery diced
2 cloves garlic minced
2 teaspoons grated ginger or ginger paste
1 teaspoon dried marjoram
½ teaspoon kosher salt or to taste
7 cups low sodium chicken broth see notes
2 to 3 fresh thyme sprigs
1 bay leaf
¾ to 1 pound boneless skinless chicken breasts or thighs
5 ounces dry short pasta or egg noodles about 1 ¼ to 1 ½ cups (see notes below)
freshly ground black pepper to taste
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Fresh parsley finely chopped, for serving

Instructions

Heat the olive oil or butter in a large soup pot over MEDIUM heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
Add the garlic, ginger, marjoram, and salt and cook for another 30 seconds, just until fragrant.
Pour in the chicken broth and add the thyme sprigs and bay leaf. Increase the heat and bring the soup just to a gentle simmer.
Nestle the chicken into the broth. Reduce the heat to maintain a low simmer, cover, and cook until the chicken is very tender and easy to chop, about 20 to 35 minutes (it can take longer for thick pieces).
Transfer chicken to a cutting board and remove the soup from heat. Remove and discard the woody stems of the thyme sprigs (most of the leaves will stay behind in the soup).
Bring the soup back to a gentle simmer and add the noodles. Simmer uncovered for the amount of time indicated on the package of pasta, usually from 6 to 11 minutes, stirring occasionally Cooking time will vary depending on the type of noodles used (egg noodles cook very quickly, other types will take longer).
Meanwhile, chop the chicken into small bite-size pieces
Remove the pot from the heat and add the chopped chicken. Stir in the parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Remove and discard bay leaves and serve.

Notes

Broth flavor: I recommend making your own broth with Low Sodium Chicken Better Than Bouillon base. Add 2 tablespoons + 1 teaspoon base to 7 cups boiling water and stir to dissolve. If using store-bought broth, a small amount of Better Than Bouillon can help deepen the flavor.

Chicken choice: Breasts give you a lighter, classic soup; thighs add a bit more richness and are very tender.

Noodles: Use any type of short pasta you like. I used casarecce but rotini, cavatappi, small shells, ditalini, orzo or wide egg noodles all work well. If serving immediately, noodles can be cooked directly in the soup.

Make-Ahead Instructions: For best storage and make-ahead results, cook pasta separately and add to bowls when serving.

Prepare the soup through cooking the chicken and vegetables, but do not add the pasta.
Cook the pasta in a separate pot of salted water until just tender. Drain and let it cool.
Package the soup in a leak-proof container. Package the cooked pasta in a small separate container or zip-top bag.
Add a note to reheat the soup gently on the stovetop or in the microwave until hot. Add the pasta to the hot soup and let it warm through for 1 to 2 minutes.

Storing Soup Without Pasta: The soup base keeps well stored in an airtight container in the refrigerator for up to 4 days. Cooked pasta will keep for 3 days when stored separately. It also freezes beautifully for up to 3 months. Freeze without pasta and add freshly cooked pasta after thawing and reheating.

Storing Soup with Pasta: Leftover soup with pasta can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb broth and soften as it sits, but the soup will still be delicious. Just add a splash of broth or water to loosen the soup if it has thickened too much.

Nutrition