Ginger Garlic Chicken Noodle Soup
A warm and comforting bowl of Ginger Garlic Chicken Noodle Soup made with tender chicken, fresh ginger, garlic, and vegetables. Perfect for chilly evenings or when feeling under the weather.
Ingredients
Base Ingredients
- 2 cups chicken broth Use high-quality broth for better flavor.
- 1 cup water
- 1 tablespoon ginger, minced Fresh ginger is recommended.
- 1 tablespoon garlic, minced Fresh garlic is recommended.
- 1 cup cooked chicken, shredded Rotisserie chicken can be used for convenience.
- 1 cup egg noodles Can be substituted with gluten-free noodles.
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Gather all your ingredients on the counter. Chop the vegetables, shred the chicken if it’s not done already, and measure out the broth and water.
Cooking
- In a large pot, combine chicken broth and water. Bring this mixture to a gentle boil over medium heat.
- Once the broth is boiling, add minced ginger and garlic. Let this simmer for about 5 minutes.
- Add the shredded chicken, sliced carrot, and celery stalk to the pot. Cook for an additional 5 minutes.
- Add egg noodles and stir them into the pot. Cook according to package instructions, typically around 6-8 minutes.
- Taste the soup and add salt and pepper according to your preference.
- Ladle the soup into bowls and serve hot.
- Optional: Sprinkle some fresh herbs like cilantro or parsley on top for garnish.
Notes
To store, let it cool, then transfer into an airtight container. Refrigerate for 3-4 days or freeze for up to 2-3 months. Reheat on medium heat, adding broth if necessary.