Ginger Garlic Chicken Noodle Soup
A soothing and satisfying chicken noodle soup featuring tender shredded chicken, a bright ginger-garlic broth, and slurpable egg noodles, perfect for chilly nights or recovery days.
Ingredients
Main Ingredients
- 1 lb chicken breast (boneless, skinless) can use thighs for more richness
- 4 cups chicken broth (low-sodium recommended) use low-sodium broth to control salt
- 2 cups water
- 1 cup egg noodles (wide or medium) substitute with rice noodles for gluten-free
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated about 1 tsp grated; fresh ginger is recommended
- 1 medium onion, diced
- 2 whole carrots, sliced
- 2 stalks celery, sliced
- to taste salt and pepper
- for garnish chopped green onions
Instructions
Cooking
- Heat 1–2 tablespoons of oil in a large pot over medium heat.
- Add the diced onion, then the minced garlic and grated ginger. Sauté for 2–3 minutes until fragrant and the onion is soft.
- Stir in sliced carrots and celery and cook for another 2–3 minutes to soften slightly.
- Pour in the chicken broth and water, and bring the liquid to a gentle simmer.
- Add the chicken breasts to the simmering broth. Cook for 12–15 minutes until the chicken is no longer pink and registers 165°F (74°C) at the thickest part.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded meat to the pot.
- Add the egg noodles and simmer for 5–7 minutes until the noodles are tender.
- Taste and season with salt and pepper. Ladle into bowls and top with chopped green onions. Serve hot.
Notes
For best results, do not overboil once the noodles are in or they'll become mushy. You can freeze the broth and shredded chicken without the noodles for best texture.