Cold Fighting Chicken Noodle Soup

Just as we were coming down with the flu my incredible sister made us this 'Cold Fighting Chicken Noodle Soup' and it was just what we all needed.


1 tablespoon Olive Oil

1 Onion, diced

3 Carrots, peeled and diced

2 Celery stalks, diced

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon minced lemongrass

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary

5 cups Chicken Stock

2 Bay leaves

500g boneless, skinless chicken thighs

3/4 cup uncooked pasta of choice

Juice of 1 Lemon

Salt and Pepper, to taste


1. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add onion, carrots, celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 mins.

2. Whisk in chicken stock, bay leaves and 1 cup water; bring to the boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 mins. Remove chicken and shred, using two forks; set aside.

3. Stir in pasta and cook until tender, about 8-10 mins.

4. Stir in chicken and lemon juice; season with salt and pepper, to taste.

5. Serve immediately with some crusty garlic bread!

Recipe from: