Description
A comforting and easy-to-make chicken noodle soup enriched with ginger and garlic, perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat until it shimmers. Add the onion and sauté until transparent, about 5 to 7 minutes.
- Add the minced garlic and grated ginger, and cook for an additional minute.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the carrots, celery, and egg noodles, cooking until the noodles are tender.
- Add the shredded chicken and season with salt and pepper, heating through for a few minutes.
- Simmer for a few more minutes to let the flavors settle.
- Serve hot, garnished with fresh parsley.
Notes
For a quicker version, use rotisserie chicken. Store leftovers in an airtight container for up to 3 days, or freeze the broth without noodles for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg