Description
A soothing and flavorful chicken noodle soup infused with ginger and garlic, perfect for weeknight dinners or comforting recovery meals.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Egg noodles (amount as desired; cook according to package instructions, about 6–8 minutes)
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: crusty bread on the side
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent, about 5 minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Lower the heat so the liquid barely bubbles.
- Add the shredded chicken, sliced carrots, and celery.
- Cook for about 10 minutes until the vegetables soften.
- Stir in the egg noodles and cook according to package instructions until al dente, about 6–8 minutes.
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with optional crusty bread on the side.
Notes
For maximum flavor, let the soup sit off heat for 5–10 minutes before serving. Adjust the amount of grated ginger to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian