Description
A comforting bowl of Chicken Noodle Soup enhanced with ginger and garlic, perfect for chilly nights or when nursing a cold.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup egg noodles
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 1 celery stalk, sliced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat a splash of oil in a large pot over medium heat.
- Toss in the chopped onion, sliced carrots, and celery. Sauté them until they’re nice and tender, about 5 to 7 minutes.
- Stir in the minced ginger and garlic, cooking for another minute until fragrant.
- Pour in the chicken broth, raising the heat to bring it to a boil.
- Add the egg noodles and cook according to the package instructions until al dente.
- Gently fold in the shredded chicken and season with salt and pepper to taste.
- Serve hot, garnishing each bowl with chopped green onions.
Notes
Feel free to swap the egg noodles for rice noodles or gluten-free pasta. This soup can be paired with warm bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American