Classic Ginger Garlic Chicken Noodle Soup

why make this recipe

Classic Ginger Garlic Chicken Noodle Soup is a heartwarming dish that brings comfort to your table. It combines tender chicken, fresh vegetables, and egg noodles in a tasty broth, making it perfect for chilly days or when you need a boost of warmth. The combination of ginger and garlic not only flavors the soup but also adds health benefits, making this recipe a nutritious choice for everyone.

how to make Classic Ginger Garlic Chicken Noodle Soup

Ingredients:

• 1 lb chicken breast, diced
• 4 cups chicken broth
• 2 cups water
• 1 cup egg noodles
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 carrots, sliced
• 2 celery stalks, sliced
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• Green onions for garnish

Directions:

1. In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
2. Add the diced chicken and cook until browned.
3. Pour in the chicken broth and water, bringing it to a boil.
4. Add the carrots and celery, and let simmer for about 10 minutes.
5. Stir in the egg noodles and cook until tender.
6. Season with salt, pepper, and soy sauce if desired.
7. Serve hot, garnished with green onions.

how to serve Classic Ginger Garlic Chicken Noodle Soup

Serve the soup hot in bowls, topped with sliced green onions for a bit of crunch and flavor. You can also offer some bread on the side for a complete meal. This soup is great for lunch or dinner and can be shared with family and friends.

how to store Classic Ginger Garlic Chicken Noodle Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. For longer storage, freeze the soup. Place it in a freezer-safe container, and it will keep for up to 3 months. When ready to eat, thaw and reheat until hot.

tips to make Classic Ginger Garlic Chicken Noodle Soup

• Use fresh ginger and garlic for the best flavor.
• You can add other vegetables like bell peppers or spinach for extra nutrients.
• If you prefer a creamy soup, you can stir in some coconut milk or cream at the end.
• Adjust the seasoning to your taste; add more soy sauce or spices if you like.

variation

You can make this soup a bit spicier by adding some red pepper flakes or sliced chili peppers. Additionally, you could substitute the chicken for tofu or shrimp if you want a different protein.

FAQs

1. Can I use different types of noodles?
Yes, you can use any noodles you like, such as rice noodles or whole wheat noodles.

2. Is this soup gluten-free?
You can make it gluten-free by using gluten-free noodles and soy sauce.

3. How can I make this soup vegetarian?
Use vegetable broth instead of chicken broth, and replace chicken with tofu or mushrooms.

Classic Ginger Garlic Chicken Noodle Soup

A heartwarming dish combining tender chicken, fresh vegetables, and egg noodles in a flavorful broth, perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, diced Use fresh chicken for the best flavor.
• 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
• 2 cups water
• 1 cup egg noodles Substitute with gluten-free noodles if needed.
• 1 onion, chopped
• 3 cloves garlic, minced Fresh garlic recommended for best flavor.
• 1 inch ginger, grated Use fresh ginger for maximum flavor.
• 2 carrots sliced
• 2 stalks celery, sliced
• Salt and pepper to taste Adjust seasoning as per preference.
• 1 tablespoon soy sauce (optional) Omit for gluten-free option.
• Green onions for garnish Finely sliced for topping.

Method

 

Cooking

1. In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
2. Add the diced chicken and cook until browned.
3. Pour in the chicken broth and water, bringing it to a boil.
4. Add the carrots and celery, and let simmer for about 10 minutes.
5. Stir in the egg noodles and cook until tender.
6. Season with salt, pepper, and soy sauce if desired.
7. Serve hot, garnished with green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw and reheat before serving.