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Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup that Warms Your Soul

A comforting Ginger Garlic Chicken Noodle Soup that combines tender chicken, vibrant veggies, and nourishing noodles into a quick and easy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a lighter flavor.
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breasts or shredded rotisserie chicken.
  • 4 cloves Garlic Fresh garlic is essential for the best taste.
  • 1 tablespoon Fresh Ginger Grated ginger is preferred for enhanced flavor.
  • 1 medium Onion Yellow onion is recommended, shallots work as a substitute.
  • 2 medium Carrots May be substituted with parsnips.
  • 2 stalks Celery Can replace with bell peppers.
  • 6 cups Chicken Broth Use homemade for richness or vegetable broth for a vegetarian option.
Noodles and Greens
  • 8 ounces Egg Noodles Switch to gluten-free noodles or zucchini for low-carb.
  • 1 cup Fresh Spinach Kale can be used as a sturdier substitute.
Seasoning and Garnishes
  • 2 tablespoons Soy Sauce Tamari can be used as a gluten-free alternative.
  • to taste Salt and Pepper Essential seasonings.
  • 2 tablespoons Green Onions For garnish.
  • to taste Fresh Cilantro Optional garnish.
  • 1 slices Lime Optional serving addition.

Equipment

  • large pot

Method
 

Instructions
  1. In a large pot, heat olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Add the diced boneless skinless chicken thighs, cooking for 5-7 minutes until no longer pink.
  3. Stir in minced garlic, grated ginger, and diced onion; sauté for 3 minutes until the onion turns translucent.
  4. Incorporate sliced carrots and diced celery; cook for an additional 5 minutes until vegetables soften.
  5. Pour in chicken broth, stir well, and bring to a boil for about 5 minutes.
  6. Once boiling, add egg noodles and reduce heat to a simmer; cook for 10 minutes until noodles are tender.
  7. Stir in fresh spinach and soy sauce; cook for 1-2 minutes until spinach wilts.
  8. Season to taste with salt and pepper.
  9. Ladle into bowls, garnish with green onions and cilantro, and serve with lime slices.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 3500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup is perfect for chilly evenings and can easily be customized to fit dietary preferences. Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.

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