Description
A deeply comforting chicken noodle soup infused with fresh ginger and garlic, featuring tender shredded chicken, hearty egg noodles, and a warm, aromatic broth.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups chicken broth
- 1 cup water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce (optional)
- 2 tablespoons fresh parsley or green onions, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and grated ginger, cooking for 1 minute until fragrant.
- Add chicken to the pot and pour in chicken broth and water. Bring to a gentle boil.
- Reduce heat and simmer for about 20 minutes, until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return it to the pot.
- Add egg noodles and cook according to package instructions until tender.
- Season with salt, black pepper, and soy sauce if using.
- Garnish with fresh parsley or green onions before serving.
Notes
- Cook noodles separately if planning to store leftovers to prevent them from becoming too soft.
- Add spinach or bok choy for extra greens.
- Squeeze fresh lemon juice into each bowl for added brightness.
- Store in the refrigerator for up to 4 days.
- Freeze without noodles for up to 2 months for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
