Classic Ginger Garlic Chicken Noodle Soup
A comforting bowl of warmth, this Classic Ginger Garlic Chicken Noodle Soup combines tender chicken, hearty vegetables, and flavorful noodles in a rich broth, making it perfect for chilly days or when you need a boost of homey flavors.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Can substitute with cooked rotisserie chicken.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 cup egg noodles Can substitute with whole wheat or gluten-free noodles.
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 piece carrot, sliced
- 1 stalk celery, chopped
- 1 piece onion, chopped
- to taste Salt
- to taste Pepper
- for garnish Chopped green onions
Instructions
Preparation
- Heat a little oil in a large pot over medium heat.
- Sauté the onion, ginger, and garlic until they become fragrant.
- Add the chicken breasts to the pot, cooking until browned on both sides.
- Pour in the chicken broth and bring to a rolling boil.
- Add the sliced carrot and chopped celery, allowing them to cook for about 5 minutes until tender.
- Stir in the egg noodles and let them cook until soft, about 7-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup in individual portions without noodles for up to 3 months.