Spicy Gal's Note:
This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper.
My Private Note
Units: US | Metric
- 1 bay leaf
- 32 ounces chicken broth
- 1 cup dry pasta
- 1 cup chicken (cubed or shredded)
- 1 teaspoon lemon pepper (store-bought blend)
- 1/8 teaspoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1/2 cup onion, chopped
- 1/4 cup fresh cilantro, chopped
- red chili pepper flakes or red chili paste or minced fresh serrano chili pepper, to taste
- 1Heat the chicken broth with the bay leaf until broth boils.
- 2Add pasta; return broth to boil.
- 3Add chicken and lemon pepper; return broth to boil.
- 4Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
- 5Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
- 6Stir in cilantro and chili; cook one more minute, then serve.
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Nutritional Facts for Cold-blasting Chicken Noodle Soup
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 136.7
- Calories from Fat 16
- Total Fat 1.7 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 749.6 mg
- Total Carbohydrate 20.9 g
- Dietary Fiber 1.1 g
- Sugars 2.2 g
- Protein 8.3 g
The following items or measurements are not included: