Ginger Garlic Chicken Noodle Soup
A soothing bowl of ginger garlic chicken noodle soup that warms the soul and can be made in under 30 minutes. Perfect for busy weeknights or a comforting meal when you’re feeling under the weather.
Ingredients
Soup Base
- 2 cups chicken broth Use homemade for better flavor.
- 1 cup cooked chicken, shredded Any leftover cooked chicken works well.
- 1 cup egg noodles Can substitute with gluten-free noodles if needed.
- 1 tablespoon fresh ginger, minced Fresh ginger enhances the flavor.
- 2 cloves garlic, minced Fresh garlic is recommended for aroma.
- 1 cup vegetables (like carrots and celery), chopped Feel free to mix and match based on availability.
Seasoning and Garnish
- to taste salt
- to taste pepper
- for garnish chopped green onions Adds a fresh touch.
Instructions
Preparation
- In a large pot, place your chicken broth and heat it over medium heat until warmed through.
- Stir in the minced ginger and garlic, sautéing for about 1-2 minutes until they release their fragrant aroma.
- Add the chopped vegetables to the pot and cook for another 3-4 minutes until they start to soften.
Cooking
- Toss in the shredded chicken and egg noodles, stirring everything together.
- Season generously with salt and pepper to taste.
- Allow the soup to simmer for about 5-7 minutes, or until the egg noodles are cooked to your liking.
- Serve hot in bowls, garnishing with chopped green onions for that fresh touch.
Notes
If storing leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. The noodles may absorb soup liquid when frozen, so consider preparing them separately for meal prep.