Comforting Ginger Chicken Noodle Soup

This ginger chicken noodle soup is perfect comfort food, so healthy and cozy on a chilly night, when you are feeling under the weather, or for sharing with others who could use a nutritious and delicious meal.

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Tis the season… for comforting soups on chilly nights, and for food that nourishes both body and soul. This ginger chicken noodle soup is both.

Chicken noodle soup is an obvious choice when you’re not feeling well, or are taking care of others who are “under the weather”. This version is my new go-to for my family and for sharing. It’s easy enough to make when you’re not 100% and is loved by all my kids– which is, of course, really important when you’re talking about a meal you’re potentially serving to sick kids.

Check out the recipe below, as well as a list of easy breads that can be made while the soup cooks.

Comforting Ginger Chicken Noodle Soup

This soup is mostly “dump and go” except for a quick sauté of the onion at the beginning. The ginger, turmeric, and chicken stock are each really healthy foods, especially when someone isn’t feeling well. For best results, use fresh spices, and if possible, try making your own homemade chicken stock, which is both much tastier and even better for you.

I like to cook a whole chicken in my Instant Pot and then use the meat for meals, and immediately use the bones for stock. You can use either cooked or raw chicken in this recipe. I like it just a little better with shredded cooked chicken, which is easy to do with a rotisserie chicken or with chicken cooked and set apart at the beginning of the week.

If you do want to try to make stock, you can check out my method here. I use the same bones for two batches so it yields double the amount. It’s perfect for these colder fall and winter months.

Souper Cubes molds are my absolute favorites for freezing stock (and so much more) because I can freeze it in different amounts. I have 2-cup molds, one-cup molds, and half-cup molds. When I make homemade ramen noodles in the Instant Pot, it’s so convenient to just take out a 1-cup and 1/2 cup frozen portion of stock. (Use the code thispilgrimlife10 to save 10% on a Souper Cubes purchase).

The only ingredient you may not already have on hand is Israeli couscous, small round balls of pasta. You can often find Israeli, or pearl, couscous at “fancier” grocery stores, or you can easily order it on Amazon. I do both. I use this same couscous in two recipes in my cookbook too– Fruity Couscous Salad and Best Italian Wedding Soup.

(Alternatively, you could substitute a different noodle, but you would want to use a heartier/thicker noodle so it doesn’t fall apart during the cook time).

Fresh bread in one form or another is the perfect accompaniment with soup. I have several easy recipes we like to circulate through, in addition to our regular weekly sourdough baking. If you’re taking this soup to a friend, try and bring along a loaf of bread or basket of biscuits too!

• One-Hour French Bread
• Cheddar Garlic Drop Biscuits
• One-Hour Focaccia
• Easy Garlic Knots 
• Twisted Cheesy Breadsticks

I hope this recipe is a blessing to you this fall and winter, that it is comforting and cozy and nourishing just when you need it. 

Comforting Ginger Chicken Noodle Soup

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 4 minutes under pressure
• Total Time: 33 minute
• Yield: 6-8 servings 1x
• Category: Soup
• Method: Pressure cooking

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Description

This ginger chicken noodle soup is perfect comfort food, so healthy and cozy on a chilly night, when you are feeling under the weather, or for sharing with others who could use a nutritious and delicious meal.

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Scale 1x2x3x

Ingredients

• 1/2 cup minced yellow onion
• 2 cups minced carrot
• 2 tbsp butter
• 1 tsp kosher salt
• 4 cups chicken stock
• 2 cups water
• 1 chicken breast* (shredded if cooked, diced if uncooked)
• 1 cup Israeli couscous
• 1/2 tsp turmeric
• 1/4– 1/2 tsp ground ginger**
• 1/2 cup heavy cream
• 2 tbsp cornstarch

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Instructions

1. Turn the Instant Pot on to Sauté. When the screen reads HOT, add the butter, then immediately stir in the minced onion. Sauté the onion for 2-3 minutes, until it begins to soften and become slightly translucent.
2. Add the remaining ingredients, except the cream and cornstarch, to the Instant Pot. Stir to combine, then place on the lid and turn the valve to sealing. Set the cook time for 4 minutes on high pressure.
3. When the cook time is complete, quick release the pressure.
4. Stir together the heavy cream and cornstarch in a small mixing cup or bowl. Turn the Instant Pot back on to Sauté. Pour in the cream mixture, then stir the soup as it simmers and thickens slightly, about 3-5 minutes.
5. Serve immediately, but be careful because the soup is very hot.

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Notes

* You can add another chicken breast if you want more meat in your soup

** Use 1/2 teaspoon ginger for a little extra “kick”

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