Savory Chicken Noodle Soup with a Kick of Ginger and Garlic
Savor the flavors of home with Classic Ginger Garlic Chicken Noodle Soup, a comforting dish that warms the heart and uplifts the spirit. This recipe offers an easy way to turn simple ingredients into a hearty meal perfect for any day of the week.
Why Make This Recipe
Classic Ginger Garlic Chicken Noodle Soup not only delights your taste buds but also provides nourishment and warmth during chilly days. The combination of tender chicken, fresh vegetables, and flavorful broth creates a bowl of comfort that feels like a hug. Ginger and garlic enhance the soup’s health benefits, offering anti-inflammatory properties and boosting the immune system. Plus, making this dish is simple, allowing you to whip it up with minimal fuss.
How to Make Classic Ginger Garlic Chicken Noodle Soup
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, diced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Step by Step
- In a large pot, heat a little oil over medium heat. Add the minced ginger and garlic, sauté until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, carrots, and celery. Simmer for about 10 minutes until the vegetables are tender.
- Add the egg noodles and soy sauce, and cook according to noodle package instructions until the noodles are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
How to Serve Classic Ginger Garlic Chicken Noodle Soup
Serve this soup hot, garnished with fresh chopped green onions for an added touch of flavor. Pair it with a crusty piece of bread or a side salad for a complete meal. Enjoying this bowl of soup is not only satisfying but also warms you up during cold evenings or when you’re feeling under the weather.
How to Store Classic Ginger Garlic Chicken Noodle Soup
Store your Classic Ginger Garlic Chicken Noodle Soup in an airtight container for up to three days in the refrigerator. To reheat, gently warm on the stove or in the microwave, adding a splash of broth if needed to maintain the soup’s texture. Freezing is also an option, but it’s best to add the noodles fresh when serving to keep them from becoming mushy.
Tips to Make Classic Ginger Garlic Chicken Noodle Soup
- For added depth of flavor, consider using homemade chicken broth or adding a splash of lemon juice before serving.
- If you like spicy food, add a pinch of red pepper flakes for a little heat.
- Experiment with other vegetables, like bell peppers or spinach, for different textures and tastes.
Variation
Feel free to customize this soup by swapping out chicken for tofu or shrimp for a different protein option. You can also replace egg noodles with rice or gluten-free noodles to meet dietary needs.
FAQs
How can I make this soup vegetarian?
Substitute the chicken with tofu and use vegetable broth instead of chicken broth. Keep the ginger and garlic for flavor.
Can I add more vegetables?
Absolutely! Feel free to add any vegetables you enjoy, such as peas, corn, or kale, to enhance both flavor and nutrition.
How can I make the soup spicier?
Add sriracha or chili oil while simmering for extra heat, or include fresh chilies when sautéing the ginger and garlic.
For more savory chicken recipes, check out our high-protein chicken salad or explore delicious variations like crispy garlic chicken fried rice. Enjoy your cooking journey!
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cooked and shredded
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, diced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- In a large pot, heat a little oil over medium heat. Add the minced ginger and garlic, sauté until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, carrots, and celery. Simmer for about 10 minutes until the vegetables are tender.
- Add the egg noodles and soy sauce, and cook according to noodle package instructions until the noodles are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.