Classic Ginger Garlic Chicken Noodle Soup
This comforting soup features tender chicken and egg noodles, blended with ginger and garlic for a clean, soothing flavor. Perfect for a quick and easy dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth Use low-sodium for a healthier option
- 2 cups water
- 2 cups egg noodles For low-carb option, substitute with shirataki or rice noodles
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Grate finely for better blending
- 2 pieces carrots, sliced
- 2 stalks celery, sliced
- Salt and pepper to taste Adjust to preference
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat.
- Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the chicken breasts and sear on both sides.
Cooking
- Pour in the chicken broth and water, then add the carrots and celery. Bring to a boil.
- Reduce heat and let simmer until chicken is cooked through, about 15–20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in the egg noodles and cook until tender, about 5–7 minutes.
- Season with salt and pepper, and serve hot, garnished with fresh parsley.
Notes
Cool the soup to room temperature to store. Refrigerate for 3–4 days or freeze without noodles for up to 3 months.