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Ginger Garlic Chicken Noodle Soup

Hearty Ginger Garlic Chicken Noodle Soup for Cozy Nights

This Ginger Garlic Chicken Noodle Soup is a comforting dish that combines warm flavors and nutritious ingredients for a quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegetable Oil Can substitute with canola or olive oil.
  • 1 pound Boneless, Skinless Chicken Breast Can substitute with tofu for a vegetarian option.
  • 4 cups Chicken Broth Opt for low-sodium broth for a healthier choice.
  • 2 cups Water Adjust according to homemade broth.
For the Aromatics
  • 2 inches Fresh Ginger (grated) Frozen ginger works in a pinch.
  • 4 cloves Garlic Cloves (minced) Garlic powder can be a backup.
  • 1 medium Onion (sliced) Shallots make a suitable substitute.
For the Vegetables
  • 2 medium Carrots (julienned) Can swap with parsnips or bell peppers.
  • 1 medium Bell Pepper (sliced) Any color works beautifully.
  • 1 bunch Bok Choy or Spinach Alternatives like kale or Swiss chard work well too.
For the Noodles
  • 8 ounces Egg Noodles or Rice Noodles Gluten-free noodles for dietary needs.
For the Finishing Touches
  • 2 whole Green Onions (sliced) Chives can be used instead.
  • to taste Salt and Pepper Essential for seasoning.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add a splash of vegetable oil. Let it warm for about 1-2 minutes, ensuring it becomes shimmering but not smoking.
  2. Add diced boneless, skinless chicken breast to the pot, seasoning it generously with salt and pepper. Sauté for 5-7 minutes, until cooked and lightly browned.
  3. Add sliced onion, minced garlic, and grated fresh ginger to the cooked chicken. Sauté for 2-3 minutes until fragrant.
  4. Pour in the chicken broth and water, stirring gently. Bring to a rolling boil over high heat, which should take about 3-4 minutes.
  5. Once boiling, add julienned carrots and sliced bell pepper. Cook for 5 minutes to soften the vegetables.
  6. Stir in the egg noodles or rice noodles. Cook according to package instructions until al dente.
  7. Two minutes before noodles are done, add bok choy or spinach, stirring gently until wilted.
  8. Taste the broth and adjust seasoning with salt and pepper as needed.
  9. Ladle the steaming soup into bowls, garnishing with sliced green onions. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 100mgCalcium: 6mgIron: 10mg

Notes

For best flavor, use fresh ingredients like garlic and ginger. Adjust seasoning gradually to taste and avoid overcooking greens to preserve their color.

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