Description
A comforting and nourishing chicken noodle soup infused with ginger and garlic, perfect for chilly evenings or when feeling under the weather.
Ingredients
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup egg noodles
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add grated ginger and minced garlic, sautéing until fragrant (about 1-2 minutes).
- Toss in sliced carrots and celery, cooking for about 3-4 minutes until they start to soften.
- Pour in the chicken broth and bring to a gentle boil.
- Add shredded chicken and egg noodles, stirring to combine.
- Reduce heat and let the soup simmer until the noodles are tender, approximately 5-7 minutes.
- Stir in soy sauce and season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For a lighter option, use vegetable broth and customize the vegetables to your liking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to two months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian