Description
A comforting and healing chicken noodle soup infused with ginger and garlic, perfect for chilly days or when you need a quick hug in a bowl.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces (Thighs are richer; breasts are lighter.)
- 6 cups low-sodium chicken broth
- 2 tablespoons fresh ginger, finely grated (Fresh ginger is preferred for its flavor.)
- 5 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 6 to 8 ounces egg noodles, rice noodles, or ramen noodles (Choose based on preference.)
- 1 to 2 tablespoons soy sauce or tamari (For depth.)
- 1 to 2 tablespoons lemon juice (To finish the soup.)
- 1 tablespoon oil or butter (For sautéing vegetables.)
- to taste salt and pepper
- for garnish fresh herbs (parsley or green onions)
- optional pinch of red pepper flakes, drizzle of sesame oil, splash of fish sauce (For added flavor.)
Instructions
Cooking Instructions
- Warm 1 tablespoon of oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook for 5 to 6 minutes until softened.
- Add garlic and grated ginger. Stir for 1 minute until fragrant.
- Pour in chicken broth and soy sauce. Bring to a gentle simmer.
- Add chicken pieces and simmer for 10 to 12 minutes, just until cooked through.
- Add noodles and cook according to package directions until al dente.
- Turn off heat. Stir in lemon juice and adjust salt and pepper to taste.
- Finish with fresh herbs and a drizzle of sesame oil, if desired.
Notes
Store leftover soup in airtight containers in the fridge for up to 4 days. For freezing, skip the noodles and freeze the broth, chicken, and veggies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, Comfort Food