This is the ultimate chicken soup recipe when you’re under the weather-or in need of something cozy.
Nothing’s better than homemade chicken soup with veggies and tender chicken—this version adds a dash of ginger and a squeeze of lemon for comfort in a bowl.
- Feel better chicken soup is a cozy, comforting soup recipe every home cook should have in their recipe box!
- This easy recipe takes just a few fresh ingredients and a little time on the stove.
- Stretch the meal and use add-ins or leftover veggies from the fridge.
Ingredient Tips in Chicken Soup
- Chicken: Use uncooked chicken breasts (or thighs) and shred after simmering. If using rotisserie chicken, add it just before serving.
- Vegetables: Onions, carrots, and celery are a classic combination for a full-bodied flavor.
- Broth: Lower or no sodium broth is recommended for this recipe, or homemade chicken or turkey broth if you have it.
- Pasta: Use a mini pasta such as orzo, mini stars (pastina), vermicelli (pictured in this post), acini de peppe, or other small pasta shapes.
- Feel better favorites: Ginger and lemon not only add amazing flavor to this soup but are simple additions that make this soup feel extra comforting.
Variations
How to Make Feel Better Chicken Soup
- Saute vegetables in butter with garlic and ginger.
- Add remaining ingredients (full recipe below) except pasta and simmer.
- Remove and shred chicken and add pasta to the pot.
- Return chicken and add parsley. Season before serving.
Storing Leftover Soup
Keep leftover feel-better chicken soup in an airtight container in the refrigerator for up to 7 days. Reheat on the stove and add fresh noodles, rice, or pasta if desired.
Freeze cooled soup (without noodles, rice, or pasta) in zippered bags laid flat so they can be stored upright to save freezer space. Freeze for up to 4 months and reheat on the stovetop, in the microwave, or the crock pot.
More Cozy Chicken Soup Recipes
Did you make this chicken soup recipe? Leave a comment or a rating below!
Feel Better Chicken Soup
This quick and comforting chicken soup features tender chicken, fresh veggies, zesty lemon, and mini pasta in a flavorful, herb-infused broth.
Prevent your screen from going dark
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In a medium saucepan, combine butter, onion, carrot, and celery. Cook over medium heat until softened. Add garlic and ginger and cook 1 minute more.
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Add the chicken breast, chicken broth, lemon juice, oregano, turmeric, and black pepper. Bring to a gentle simmer, cover, and cook for 11-17 minutes*.
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Transfer the chicken to a small bowl. Turn the heat up to medium-high and once boiling, stir in the pasta. Cook until tender.
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While the pasta is cooking, shred or chop the chicken.
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Add the chicken and fresh parsley to the soup. Season with salt and pepper to taste.
- *One large chicken breast will take about 16-17 minutes to cook, while two small chicken breasts will take about 11-13 minutes.
- To use cooked chicken breast, simmer the soup without chicken for 10 minutes. Add the chicken along with the pasta (or for the last 5 minutes of cooking time).
- Turmeric can stain your counter or cutting board, use a darker-colored cutting board if you have one.
- For mini pasta, use orzo, mini stars (pastina), vermicelli, acini de peppe, or other small pasta shapes.
Calories: 183 | Carbohydrates: 20g | Protein: 16g | Fat: 4.6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 145mg | Potassium: 483mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 1914IU | Vitamin C: 6.3mg | Calcium: 33mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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