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Ginger Garlic Chicken Noodle Soup

A comforting and nourishing soup combining bold flavors of ginger and garlic, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Use fresh or thawed chicken breast.
  • 2 tablespoons ginger, minced Fresh ginger recommended for best flavor.
  • 4 cloves garlic, minced Use fresh garlic for a stronger taste.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 2 cups egg noodles Gluten-free noodles can be used for a gluten-free version.
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 tablespoons soy sauce Use tamari for a gluten-free option.
  • to taste salt and pepper
  • as needed green onions for garnish Chopped fresh green onions add color and flavor.

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the garlic and ginger, and sauté for 2-3 minutes until fragrant.
  2. Add the diced chicken and cook until browned.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the carrots and celery, then reduce to a simmer for about 10 minutes.
  5. Stir in the egg noodles and soy sauce, cooking until noodles are tender, about 8 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with green onions.

Notes

For a spicier kick, add a pinch of red pepper flakes or a splash of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating, add a splash of water or broth.