Description
A quick and comforting ginger garlic chicken noodle soup, perfect for weeknight dinners or when you’re feeling under the weather.
Ingredients
- 2 cups chicken broth (low-sodium)
- 1 cup cooked chicken, shredded (rotisserie is recommended)
- 1 cup egg noodles
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 carrot, thinly sliced
- 1 celery stalk, chopped
- Salt and freshly ground black pepper, to taste
- Green onions, thinly sliced for garnish
Instructions
- Pour chicken broth into a large pot and bring it to a rolling boil over medium-high heat.
- Add minced ginger, minced garlic, sliced carrot, and chopped celery. Reduce heat and simmer gently for 5–7 minutes, until vegetables are tender but have a little bite.
- Stir in shredded cooked chicken and egg noodles. Keep simmering and cook another 5 minutes, until noodles are al dente and chicken is heated through.
- Taste and season with salt and black pepper. Adjust seasoning as needed.
- Ladle soup into bowls and garnish with chopped green onions. Serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days in the refrigerator. For best texture, freeze broth and shredded chicken without noodles for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian