Winter is here, which also means the cold and flu season is in full swing. Several studies have shown that chicken soup can reduce inflammation and ease the symptoms of respiratory tract infections.
Soup is also a nutritious option to boost your immune system – which is important when it comes to fighting off illness.
Soup is a favourite amongst family households. It is easy to do and may become a family favourite the minute you make it.The recipe is very versatile, whatever you have in your pantry or fridge can work.
ALSO READ: Recipe for the day: Indian winter soup
Keep sickness at bay with this cold-fighting chicken noodle soup recipe.
- 1 tbsp olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tbsp minced lemongrass
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh rosemary
- 5 cups chicken stock
- 2 bay leaves
- 450g boneless, skinless chicken thighs
- ¾ cup uncooked ditalini pasta
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
- Add chicken; reduce heat and simmer. Cook, covered until the chicken is cooked through, about 10-12 minutes.
- Remove chicken and shred, using two forks; set aside.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Stir in chicken and lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired.