Description
A comforting bowl of chicken noodle soup infused with the warm flavors of ginger and garlic, perfect for chilly evenings.
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 to the pot and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.
- In the same pot, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Pour in the chicken broth and water. Stir well to combine.
- Add the sliced carrots and celery. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 15 minutes 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 package instructions, usually around 5-7 minutes.
- In the last few minutes of cooking, add the bok choy or spinach to wilt.
- 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 a vegetarian version, substitute chicken with firm tofu or additional vegetables and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken noodle soup, ginger, garlic, comfort food, cozy meal
