Classic Ginger Garlic Chicken Noodle Soup
A warm, soothing bowl of chicken noodle soup with bright ginger, fragrant garlic, and tender ingredients for a comforting meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil Can swap for avocado oil or vegetable oil.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Use fresh for best flavor.
- 4 cups chicken broth Use low-sodium broth if preferred.
- 2 cups cooked chicken, shredded Use leftovers or rotisserie chicken.
- 2 cups egg noodles Can substitute with other pasta.
- 1 cup carrots, sliced
- 1 cup celery, sliced
- to taste Salt and pepper
- for garnish Fresh herbs (like parsley or cilantro)
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until the onion is translucent, about 3–5 minutes.
Cooking the Soup
- Pour in 4 cups of chicken broth and bring the mixture to a gentle boil.
- Stir in 2 cups cooked shredded chicken, 1 cup sliced carrots, and 1 cup sliced celery. Reduce heat and simmer for about 10 minutes.
- Add 2 cups of egg noodles and cook until al dente, typically 6–8 minutes.
Finishing Touches
- Taste the soup and season with salt and pepper to your preference.
- Serve hot, garnished with fresh herbs like parsley or cilantro.
Notes
Keep uncooked noodles until ready to serve to prevent sogginess. Adjust flavors with fresh herbs and lemon juice for brightness.