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Ginger Garlic Chicken Noodle Soup

A soothing, quick soup made with ginger, garlic, tender chicken, and egg noodles that is perfect for weeknights, especially when someone's under the weather.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 pieces chicken breasts Boneless, skinless for speed; thighs can be used for richer flavor.
  • 1 tablespoon ginger, grated Fresh is best.
  • 3 cloves garlic, minced
  • 6 cups chicken broth Low-sodium recommended to control salt.
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 piece onion, chopped
  • 2 cups egg noodles Can substitute gluten-free noodles.
  • Salt and pepper To taste.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Heat a large pot over medium heat with a tablespoon of neutral oil or a bit of butter.
  2. Sauté the chopped onion, minced garlic, and grated ginger until softened and aromatic, about 3 minutes. Stir frequently to avoid burning.
  3. Add the chicken breasts and pour in the chicken broth. Increase heat to bring the pot to a gentle boil.
  4. Reduce heat to a simmer and cook for about 15 minutes, until the chicken is cooked through and registers 165 F on an instant-read thermometer.
  5. Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the pot. Discard any large pieces of fat.
  6. Add the sliced carrots, celery, and egg noodles. Simmer until the vegetables and noodles are tender, usually 6 to 8 minutes depending on the noodle.
  7. Season with salt and pepper to taste. If the broth tastes flat, a small squeeze of lemon or a splash of soy sauce can brighten it.
  8. Serve hot, garnished with chopped fresh parsley.

Notes

For best texture, freeze the broth and shredded chicken without noodles and add freshly cooked noodles upon reheating. Add lemon juice for a brighter flavor or sliced jalapeno for heat.