Whether you need a cure for a cold or just a cozy bowl of goodness, this cold-busting Ginger Lemon Chicken Noodle Soup is exactly what you need! It's filled with aromatics, anti-inflammatory spices, fresh herbs, and tons of flavor. It's super easy, quick, and the perfect meal for a cold winter day. It makes fantastic leftovers, and it freezes well too!
Season chicken breasts generously with salt and freshly ground black pepper. Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil and sear chicken breasts for 4-5 minutes per side, until they've developed a golden crust (they don't need to be cooked all the way through - they're going to finish cooking in the soup!) Place chicken breasts on a plate and set aside.
Add onion, garlic, ginger, 1/4 teaspoon of the salt, the tumeric, and pepper and sauté for 2-3 minutes, stirring frequently. Add the carrots, celery, another 1/4 teaspoon of the salt, and continue to sauté for another 2-3 minutes.
To the pot, add the chicken broth, bay leaves, allspice, thyme, rosemary, and the seared chicken (with its juices). Cover, raise heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer, covered for 30 minutes.
To finish, add the lemon juice, and the remaining 1/2 teaspoon of salt (or to taste) to the soup. Season to taste with freshly cracked black pepper as well. Remove the chicken from the pot and let cool for a few minutes before chopping or shredding it. Discard the bay leaves, allspice, and thyme and rosemary sprigs. Add the chopped/shredded chicken back into the pot along with a tablespoon or so of chopped parsley and a handful of chopped scallions. Portion into bowls and add a few scoops of cooked pasta. Serve with extra parsley, scallions, fresh thyme leaves.
*This soup is fantastic to make ahead, and the flavors get even better over a few days in the fridge. It freezes beautifully too!
*I like to cook my pasta separately, so that it stays al dente, and doesn't get soggy in the soup! Personal favorites are shells and elbow noodles.