Description
A soothing, aromatic chicken noodle soup infused with fresh ginger and garlic—comforting, nourishing, and deeply flavorful.
Ingredients
- Boneless chicken thighs or breasts
- Fresh ginger (grated)
- Garlic (minced)
- Egg noodles
- Chicken broth
- Water
- Onion (sliced)
- Carrots (sliced)
- Celery (sliced)
- Bok choy or spinach
- Soy sauce
- Vegetable oil
- Salt & black pepper
- Green onions or cilantro (for garnish)
- Chili oil or flakes (optional)
Instructions
- Heat oil in a large pot; sauté onion, ginger, and garlic until fragrant.
- Add carrots and celery; cook 2–3 minutes to soften slightly.
- Pour in broth and water; bring to a gentle boil.
- Add chicken and simmer until cooked through.
- Remove chicken, shred, and return to the pot.
- Add noodles and cook until tender; stir in bok choy or spinach to wilt.
- Season with soy sauce, salt, and pepper; garnish and serve hot.
Notes
- For a spicier kick, add chili oil or flakes.
- Feel free to substitute vegetables based on preference.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg