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Classic Ginger Garlic Chicken Noodle Soup

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A comforting and flavorful chicken noodle soup with fresh ginger and garlic, perfect for chilly days.

Ingredients

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  • 1 tablespoon neutral oil (canola or vegetable)
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 medium carrots, sliced on the bias
  • 2 stalks celery, sliced
  • 6 cups low-sodium chicken broth
  • 2 boneless skinless chicken breasts or thighs (about 1 pound)
  • 6 ounces egg noodles (or your favorite noodle)
  • 2 tablespoons soy sauce or tamari (optional)
  • Salt and black pepper to taste
  • 2 green onions, sliced
  • A handful of chopped fresh cilantro or parsley for garnish
  • Lemon wedges, for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until the onion softens, about 4–5 minutes.
  2. Stir in garlic and ginger. Cook until fragrant, about 1 minute.
  3. Add carrots and celery. Sauté for 3 minutes to soften slightly.
  4. Pour in the chicken broth and bring to a simmer. Add the whole chicken breasts or thighs. Cover and simmer gently for 12–15 minutes, until the chicken reaches 165°F (75°C) and is cooked through.
  5. Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
  6. Add noodles and cook according to package instructions until tender, about 6–8 minutes.
  7. Stir in soy sauce if using, taste, and season with salt and pepper. Finish with green onions and chopped herbs. Squeeze a little lemon juice into each bowl before serving.

Notes

Leftover shredded chicken works great here and speeds the process. For a gluten-free version, substitute with gluten-free noodles and tamari.

Nutrition

Find it online: https://diyprzepisy.com/ginger-garlic-chicken-noodle-soup-2/

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