Ginger Garlic Chicken Noodle Soup
A comforting one-pot dish featuring tender chicken, fresh vegetables, hearty noodles, and aromatic ginger and garlic.
Ingredients
For the soup
- 2 tablespoons vegetable oil For sautéing
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth Use homemade broth for richer flavor
- 2 cups water
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 2 large carrots, julienned
- 1 bell pepper sliced (any color)
- 2 cups bok choy or spinach Can use any greens available
- 1 package (8 ounces) egg noodles or rice noodles Adjust cooking time based on package
- 3 green onions sliced (for garnish)
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the thinly sliced chicken, seasoning it with salt and pepper. Sauté until cooked through, about 5-7 minutes.
- Toss in the sliced onion, minced garlic, and grated ginger. Cook for an additional 2-3 minutes until fragrant.
- Add the chicken broth and water, bringing it to a rolling boil.
- Once boiling, add the julienned carrots and bell pepper. Cook for about 5 minutes, letting the vegetables soften.
- Stir in the egg noodles and cook according to package instructions, usually around 5-7 minutes.
- About 2 minutes before the noodles are done, add the bok choy or spinach, stirring to wilt.
- Taste the broth, adjusting the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish it with sliced green onions for a fresh touch.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze portions for up to 3 months without noodles.