Ginger Garlic Chicken Noodle Soup
A comforting dish that combines savory flavors with nourishing ingredients, perfect for a chilly day or a quick meal.
Ingredients
For the soup base
- 1 tablespoon olive oil For cooking the vegetables
- 1 medium onion, chopped Adds sweetness and flavor
- 3 cloves garlic, minced Adds a rich aroma
- 1 tablespoon fresh ginger, grated Essential for flavor
- 4 cups chicken broth Use low-sodium if preferred
Main ingredients
- 2 cups cooked chicken, shredded Leftover chicken works well
- 2 cups egg noodles Can substitute with other noodles
- 2 medium carrots, sliced For sweetness and nutrition
- 2 ribs celery, sliced Adds crunch and flavor
Seasoning
- to taste salt and pepper For seasoning
- to taste fresh parsley for garnish Enhances presentation
Instructions
Cooking the Soup
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the sliced carrots and celery. Cook for 5-7 minutes until the vegetables are tender.
- Add the cooked chicken and egg noodles. Stir and let it simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For more flavor, use homemade chicken broth if available. Adjust the amount of ginger and garlic according to your taste preferences. You can add other vegetables like bell peppers or spinach for additional nutrition. To store, let it cool completely and transfer to an airtight container; refrigerate for up to 3 days or freeze for up to 3 months without noodles.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gSodium: 700mgFiber: 2gSugar: 3g
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