Ginger Garlic Chicken Noodle Soup
A fragrant, warm bowl of Ginger Garlic Chicken Noodle Soup that's perfect for comfort on chilly nights, packed with nourishing ingredients and easy preparation.
Ingredients
For the Soup Base
- 2 tablespoons vegetable oil For sautéing
- 1 pound boneless, skinless chicken breast, thinly sliced Lean protein
- 4 cups chicken broth Use high-quality for best flavor
- 2 cups water
Aromatics
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 medium onion, sliced
Vegetables
- 2 large carrots, julienned
- 1 each bell pepper, sliced (any color)
- 2 cups bok choy or spinach
Noodles
- 1 package egg noodles or rice noodles (8 ounces) Adjust based on preference
- 3 green onions sliced (for garnish)
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Heat vegetable oil in a large pot over medium heat.
- Add the sliced chicken breast and season with salt and pepper. Sauté until cooked through, about 5-7 minutes.
- Stir in the sliced onion, minced garlic, and grated ginger; cook for another 2-3 minutes until the aromatics release their fragrance.
- Pour in the chicken broth and water; bring to a rolling boil.
Cooking
- Include the julienned carrots and sliced bell pepper. Cook for about 5 minutes until they soften.
- Stir in the egg noodles and cook according to package instructions, about 5-7 minutes.
- In the last 2 minutes of cooking, add the bok choy or spinach, stirring until wilted.
- Taste the broth and season with additional salt and pepper if needed.
- Serve hot, garnished with sliced green onions.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If freezing, store noodles separately. Add a splash of soy sauce or chili flakes for extra flavor.