Classic Ginger Garlic Chicken Noodle Soup
A warm and fulfilling soup made with ginger, garlic, and chicken, perfect for cold nights and busy days.
Ingredients
Soup Base
- 4 cups chicken broth Go for low-sodium if you want to control the salt levels better.
- 2 breasts chicken breasts (cooked and shredded) The star of the show! Adding shredded protein saves kitchen time.
Noodles
- 1 cup egg noodles Soft, chewy noodles add texture.
Aromatics
- 2 cloves garlic (minced) Use fresh; pre-minced isn’t recommended.
- 1 tablespoon ginger (grated) Add zinginess to brighten the soup.
- 1 medium onion (chopped) Adds sweetness that mellows with cooking.
Vegetables
- 2 carrots carrots (sliced) Adds color and crunch.
- 2 stalks celery (sliced) For texture and the classic veggie medley feel.
Seasoning
- to taste salt and pepper Essential for flavor enhancement.
Garnish
- to taste green onions Adds extra color and flavor.
Instructions
Preparation
- Heat a bit of olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, ginger, carrots, and celery, sautéing until softened.
Cooking
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions until al dente.
- Stir in the shredded chicken and season with salt and pepper.
- Simmer for a few minutes until everything is heated through.
Serving
- Ladle the soup into bowls and garnish with green onions.
Notes
For best results, use homemade broth, leftover roast chicken, and don’t rush the sautéing process. Variations include whole wheat noodles or adding extra veggies.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 2g
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