Description
A comforting and flavorful chicken noodle soup with the warmth of ginger and garlic, perfect for cold days or when you need something soothing.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 150 g egg noodles or your favorite noodles
- 2 tbsp soy sauce
- 1 tsp black pepper
- Salt to taste
- 2 green onions, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and grated ginger, cook for another 1–2 minutes until fragrant.
- Add sliced carrots and celery, cook for 5 minutes until slightly softened.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, soy sauce, salt, and black pepper. Reduce heat and simmer for 10 minutes.
- Stir in the noodles and cook according to package instructions until tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped green onions.
Notes
- You can substitute chicken with turkey or tofu for a different protein.
- Add a squeeze of lime or a dash of chili flakes for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
