Ginger Garlic Chicken Noodle Soup for Cozy Comfort Nights

This Ginger Garlic Chicken Noodle Soup warms the soul with heartwarming flavors, making it a perfect dish for chilly days.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Vegetable Oil Swap with olive oil for a healthier option.
1 pound Boneless Skinless Chicken Thighs/Breasts Or use tofu for a vegetarian delight.
1 medium Onion Adds a hint of sweetness; shallots are a milder substitute.
4 cloves Garlic Infuses the soup with aroma; garlic powder works in a pinch.
2 inches Fresh Ginger A zesty kick that's irreplaceable; use less ground ginger as a substitute.
4 cups Chicken Broth Opt for vegetable broth for a vegetarian alternative.
2 cups Water Replace with extra broth for a richer taste.

For the Vegetables

2 medium Carrots Sweetness and color boost; use bell peppers for a different flavor.
2 sticks Celery Adds crunch; omit if it's not your favorite.
2 cups Bok Choy/Spinach Nurturing greens for texture; use kale if bok choy isn't available.

For the Noodles

8 ounces Egg Noodles Rice noodles make a great gluten-free option.

For Seasoning

2 tablespoons Soy Sauce (optional) Enhances umami flavor; use tamari for gluten-free.
to taste Salt Essential for bringing flavors together.
to taste Pepper Adjust to fit your taste.

For Garnishing

1/4 cup Fresh Cilantro/Green Onions Can be omitted for simplicity.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, add vegetable oil and heat for about a minute. Add the chicken and cook until browned, about 5-7 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Sauté for 2-3 minutes until onions are translucent.
Pour in chicken broth and water, stir to combine, and bring to a gentle boil.
Add sliced carrots and chopped celery, and bring to a rolling boil. Then reduce heat, cover partially, and let simmer for about 15 minutes.
Return chicken to the pot, add soy sauce if desired, and stir to combine.
Introduce egg noodles to the pot and cook according to package instructions for 5-7 minutes.
Add bok choy or spinach in the last few minutes of noodle cooking.
Season with salt and pepper to taste before serving.
Ladle soup into bowls, garnish with cilantro or green onions, and enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 180IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months.

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