Description
This soothing Ginger Garlic Chicken Noodle Soup is packed with vibrant flavors and tender chicken. The combination of garlic, ginger, and savory broth creates a deliciously fragrant soup that’s perfect for any season, whether you’re fighting off a cold or simply craving a light, flavorful meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil (or sesame oil for an added flavor boost)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 4 cups low-sodium chicken broth
- 2 cups water (or adjust depending on your preferred broth consistency)
- 2 cups cooked, shredded rotisserie chicken (or use boneless skinless chicken breasts)
- 1 cup carrots, sliced thinly or julienned
- 1 cup celery, sliced
- 2 cups bok choy or spinach (optional, for added greens)
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar (optional for extra tang)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
For the Noodles:
- 4 oz dry egg noodles, rice noodles, or any noodles of your choice (adjust amount for serving size)
Toppings (optional):
- Fresh cilantro or green onions, chopped
- Lime wedges
- A drizzle of sesame oil or chili oil
- Sriracha or your favorite hot sauce (optional)
Instructions
Begin by heating the olive oil (or sesame oil) in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened. Then add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant. The combination of garlic and ginger will create a fragrant base for your broth, setting the stage for the rich flavors to come.
Next, pour in the chicken broth and water. Stir to combine and bring the mixture to a simmer. Once simmering, add the shredded chicken, sliced carrots, and sliced celery. Let the soup simmer for 10-15 minutes, allowing the vegetables to soften and the chicken to absorb the flavors of the broth. The soup should begin to smell fragrant, with the flavors of garlic, ginger, and chicken melding together.
After the vegetables have softened, season the soup with soy sauce (or tamari for a gluten-free version), rice vinegar (for a hint of tang), and sesame oil (for richness). You can also add a pinch of crushed red pepper flakes if you like a little heat. Stir well and taste the broth, adjusting with more salt, pepper, or soy sauce if needed. The goal is to balance the savory, slightly tangy, and aromatic flavors.
In a separate pot, bring a small pot of water to a boil. Add the noodles to the boiling water and cook according to the package instructions. Most noodles will take about 4-6 minutes to cook. Once cooked, drain the noodles and set them aside. If you’re using rice noodles, make sure not to overcook them, as they can become mushy quickly.
Once the broth has simmered, and the vegetables are tender, it’s time to add the noodles to the soup. You can either add the cooked noodles directly into the pot, or you can place the noodles in individual serving bowls and pour the hot soup over the noodles. If you’re using bok choy or spinach, add the greens in the last few minutes of cooking to wilt them just before serving.
Ladle the soup into bowls and garnish with fresh cilantro or chopped green onions. For an extra burst of flavor, squeeze a lime wedge over the soup and drizzle with sesame oil or chili oil. You can also add a dash of Sriracha or your favorite hot sauce if you like an extra kick of spice. Serve immediately while hot and enjoy the warming, flavorful goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 10-12g
- Carbohydrates: 35-40g
- Protein: 25-30g