Description
A warm and nourishing ginger garlic chicken noodle soup that comforts the body and soul.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 4 cups chicken broth
- 2 cups water
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cups egg noodles or your preferred noodles
- 1 cup bok choy or spinach
- 1 teaspoon soy sauce (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned, about 5–7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion, minced garlic, and minced ginger. Sauté for 2–3 minutes until fragrant.
- Pour in the chicken broth and water, stirring well to combine. Add the sliced carrots and celery, then bring the mixture to a boil.
- Reduce the heat and allow the soup to simmer for about 15 minutes, or until the vegetables are tender.
- Return the browned chicken back into the pot, along with the soy sauce if using.
- Stir in the noodles and cook according to the package instructions, usually about 5–7 minutes.
- In the last few minutes of cooking, add in the bok choy or spinach.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls, garnishing with fresh cilantro or green onions.
Notes
For thicker soup, reduce the amount of broth/water slightly. You can also swap chicken for beef or tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, noodle soup, ginger garlic soup, cozy soup