Description
This Ginger Garlic Chicken Noodle Soup is a cozy, nourishing meal packed with immune-boosting ingredients like ginger and garlic, tender chicken, and hearty noodles in a savory broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 6 ounces egg noodles
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh cilantro or parsley (optional garnish)
- Lemon wedges (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 2-3 minutes until it begins to soften.
- Add garlic and grated ginger, cooking for another minute until fragrant.
- Add carrots and celery, and cook for 4-5 minutes to soften slightly.
- Pour in chicken broth and bring to a gentle boil. Add whole chicken breasts or thighs, reduce heat, and simmer for 15-20 minutes until fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the noodles and cook according to package instructions (typically 6-8 minutes).
- Season with soy sauce, rice vinegar, salt, and pepper to taste.
- Serve hot, garnished with green onions, cilantro or parsley, and lemon wedges if desired.
Notes
- Use rotisserie chicken to save time.
- Add red pepper flakes or chili garlic sauce for a spicy kick.
- Substitute egg noodles with rice noodles or udon for variation.
- Add mushrooms or spinach for extra nutrition.
- For vegetarian version, use tofu and vegetable broth.
- Store leftovers in the fridge for up to 4 days; reheat with added broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
