How do I freeze chicken noodle soup for later?

After allowing the soup to cool completely, you can freeze ginger lime chicken noodle soup in an airtight container for up to three months.

Do I need to cook the chicken from scratch?

Nope! You can use leftover chicken and save some time, if needed. Start with sautéing the aromatics as your first step, in this case.

Can I use different vegetables in my soup?

For sure! Add other veggies at the same step as the carrots and celery and cook for a few minutes to bring out their flavor. If adding greens like spinach or kale, toss them in at the end and serve once they're wilted.

Healing Ginger Lime Chicken Noodle Soup

Description

A simple twist on the classic, this ginger lime chicken soup features ginger, garlic, lime, and cilantro for added flavor and health benefits. With rice noodles, this soup is also gluten-free!

Ingredients

Units Scale

1 3.5-4 lb. chicken, giblets removed
8-10 cups water
1 tsp. salt
1 tbsp extra virgin olive oil
1 yellow onion, peeled and diced
1 cup celery, diced
1 cup carrots, chopped
2-3 cloves garlic, peeled and minced
1 inch fresh ginger*, peeled and grated
1 8-ounce package rice noodles
1 cup chopped fresh cilantro, plus more for serving
2 juicy limes, plus more limes for serving
Salt and pepper, to taste

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Instructions

Cook the chicken. In a large stock pot or dutch oven, place the chicken, water, and salt. Bring the water to a boil, then reduce to a simmer. Cover and cook the chicken for about 1 hour.
Shred chicken. When the chicken is cooked through, remove it from the stock pot and shred it. Discard the bones, and set aside. Reserve at least 6 cups of the water you cooked the chicken in to use as homemade chicken broth! If there is more broth left, save it for later or just in case more is needed for the soup.
Sauté aromatics. In the same stock pot, heat olive oil over medium heat. Reduce heat slightly to med-low, then add onion, celery, and carrots, and sauté for 5-7 minutes until softened. Add garlic and ginger, and sauté for another 1-2 minutes.
Add broth and chicken: Add the shredded chicken and broth. Bring entire soup to a boil, then reduce to a gentle simmer over low heat. Cover and let simmer for 20 minutes.
Add noodles. Add rice noodles to the soup and cover for 5 minutes to let the noodles cook.
Lime, cilantro, and serve. Remove the soup from heat and squeeze in lime juice, add cilantro, and sprinkle with pepper. Taste and add salt, if necessary. Serve soup with plenty of lime wedges for squeezing into each bowl, chopped fresh cilantro, and a good, crusty bread.

Equipment

dutch oven

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Notes

Broth: You can always use store bought broth and discard the water used for cooking the chicken. You can also use a combination of water and broth if you want more control over the saltiness of the soup.
Ginger: Grating fresh ginger will taste delicious, but I have found that ginger paste is a HUGE time saver... and way easier than grating ginger. Plus, it cooks evenly into the soup and provides that same wonderful, gingery flavor.

Prep Time: 10
Cook Time: 1 hour 20 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 503
Sugar: 2.7 g
Sodium: 910.2 mg
Fat: 9.1 g
Carbohydrates: 66.6 g
Fiber: 2.7 g
Protein: 34.9 g
Cholesterol: 142 mg