Servings: 4 servings 1x
- 3 stalks of celery
- 2 large carrots
- 1 yellow onion
- 4 cloves garlic
- 2 inch nub fresh ginger
- 1 lemon
- 2 boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp turmeric
- 2 tbsp of oil
- 1 qt chicken broth or chicken bone broth
- 4 cups of water
- 8oz egg noodles or noodles of choice
- Dice celery, carrots and onion and set to the side. Grate ginger and garlic and set to the side. Zest lemon and then squeeze juice out of zested lemon.
- Season chicken breasts on all sides with the salt, parsley, garlic powder, pepper and turmeric.
- Heat 2 tbsp of oil in a large heavy bottom pot like a stock pot or dutch oven over medium heat. Sear chicken breasts in hot oil for about 4 minutes on each side or ntil they are browned. Remove chicken breast from the pot.
- Reduce heat to medium low and pour in the celery, carrots, onion, garlic and ginger. Add more oil if needed. Saute veggies in oil scraping up any browned bits from the chicken. Saute until soft and fragrant about 5 minutes.
- Place chicken breasts back in the pot along with the lemon juice, lemon zest, chicken broth and water. Bring soup to a boil, then cover and reduce to a simmer. Simmer for at least 30 minutes but up to 1 hour.
- Cook egg noodles in a separate pot to avoid the noodles soaking up too much soup broth. Drain noodles and set aside.
- After simmering soup, remove chicken from the pot, shred with two forks and return to the pot.
- Serve hot soup in bowls over the egg noodles. Garnish with salt, pepper, parmesan cheese and fresh herbs!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.