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Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup That Warms the Soul

A comforting Ginger Garlic Chicken Noodle Soup that warms the soul, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Vegetable Oil Can use canola or olive oil
  • 1 lb Boneless Skinless Chicken Thighs or Breasts Thighs add extra moisture
  • 1 Medium Onion, diced Shallots can be used for a milder taste
  • 4 Garlic cloves, minced Fresh is preferable over pre-minced
  • 2 tbsp Fresh Ginger, minced Ginger paste can be used as a substitute
  • 4 cups Chicken Broth Consider low-sodium for a healthier choice
  • 2 cups Water
For the Veggies
  • 2 Carrots, sliced Parsnips can be a unique twist
  • 2 Celery Stalks, sliced Leeks can enhance flavors as an alternative
For the Noodles and Greens
  • 2 cups Egg Noodles Opt for rice noodles for a gluten-free option
  • 1 cup Bok Choy or Spinach Kale or swiss chard work well as alternatives
For Flavor Enhancement
  • 1 tsp Soy Sauce Use tamari for a gluten-free flavor option
  • Salt and Pepper Essential for seasoning to taste

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
  2. Add 1 pound of boneless, skinless chicken thighs or breasts and sauté for 5-7 minutes until browned. Remove and set aside.
  3. In the same pot, add 1 diced medium onion, 4 minced garlic cloves, and 2 tablespoons of minced ginger. Sauté for 2-3 minutes until fragrant.
  4. Pour in 4 cups of chicken broth and 2 cups of water. Bring to a gentle boil for about 3-4 minutes.
  5. Add 2 sliced carrots and 2 sliced celery stalks. Stir and return to a boil for about 5 minutes.
  6. Reduce heat to low and let soup simmer for 15 minutes until vegetables are tender but still crunchy.
  7. Add the chicken back into the pot along with 1 teaspoon of soy sauce and cook for an additional 5 minutes.
  8. Stir in 2 cups of egg noodles and cook according to package instructions, about 5-7 minutes.
  9. In the last few minutes, add 1 cup of bok choy or spinach, stirring until just wilted.
  10. Season with salt and pepper to taste, then ladle into bowls and serve.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Feel free to substitute ingredients based on dietary preferences or what you have on hand for versatility.

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