I love me the soups. Nourishing, comforting, satisfying and life-simplifying, a bowl of soup really hits the spot. Unlike baking, soup making is so forgiving – just throw in what you’ve got! Plus, leftovers never get stale, in fact, they get better! My recipe for Lemon Ginger Chicken Noodle Soup makes a great meal for lunch, a light dinner or even on-the-go!
In addition to the directions for making a big pot full at once, I’ve also shared bonus instructions and hacks on how to shortcut the process if you are meal-prepping for enjoyment later. You don’t even have to cook the noodles!
Tender pieces of chicken breast and vitamin-packed veggies simmer in a refreshing, lemony chicken broth. I’ve used rice noodles to keep the recipe gluten-free. Ginger adds to the zippy flavor (and amazing health benefits) without making it spicy hot. I love bold, spicy flavors yet sadly can’t eat them at night – the ginger helps me get my flavor game on without provoking my GERD.
In fact, ginger is great for digestion, reducing inflammation and irritation of the esophagus and has helped me tremendously in small doses at night. If I don’t have fresh ginger in my produce bin, a rely on Instantly Fresh Ginger from Litehouse Foods (dehydrated and amazing in recipes).
Make a double batch of this soup, the leftovers are fantastic! You can easily freeze what you and your family have not eaten or keep in the fridge for up to 3 days. OR, if you are into meal prepping and want to speedy make soup to help you stick to your clean-eating goals at lunch, I’ve included those steps in the directions as well. If you’re not meal prepping, you should be – not only does it help you ditch the drive-thru when you don’t have dinner planned, it’s also very economical!
Also, I’ve used Salted Preserved Lemons in my soup, the salt-brining and preserving process makes the peel super soft and magnifies the flavor. I just pull a preserved lemon out of my jar and dice the whole thing up finely (peel, pulp and all) and toss in the soup. You can get my easy Salted Preserved Lemons recipe HERE, but it’s also fine just to substitute lemon zest in the recipe.
Are you in the middle of snow or sunshine, it seems to be the two extremes this week?! Are an any-time-of-year soup eater, or only in winter? Do you meal prep? What’s on your meal prep menu this week? Please share in the comments below – XOXO, Jennifer