Ingredients for Cold Blasting Chicken Noodle Soup
- 1 bay leaf
- 8 cups chicken broth
- 1 cup dry pasta
- 2 cups cooked chicken
- 1 teaspoon lemon pepper
- 1 tablespoon minced fresh ginger
- 2 cloves minced garlic
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1-2 teaspoons red chili pepper flakes
- squeeze of lime juice (optional)
- squeeze of lemon juice (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cold Blasting Chicken Noodle Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cold Blasting Chicken Noodle Soup
- Heat 8 cups of chicken broth in a large pot with 1 bay leaf until it comes to a rolling boil.
- Add 1 cup of your favorite pasta (egg noodles, ditalini, or even broken spaghetti work well).
- Bring the broth back to a boil.
- Add 2 cups cooked chicken, shredded or diced, and 1 teaspoon of lemon pepper (or black pepper to taste).
- Return the broth to a boil.
- Reduce heat and simmer until the pasta is cooked through, about 10-12 minutes. Stir occasionally to prevent sticking.
- Add 2 cloves minced garlic, 1 tablespoon minced ginger, and 1/2 cup chopped onion.
- Cook for another 3-5 minutes, or until the onion softens and becomes translucent.
- Stir in 1/4 cup chopped fresh cilantro and 1-2 teaspoons of chili flakes (or a small chopped chili pepper, adjust to your spice preference).
- Cook for 1 more minute. Taste and adjust seasoning as needed. Serve hot and enjoy!
- Garnish with extra cilantro and a squeeze of lime or lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
8g
Fat
2g
Carbs
6g
