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Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup: Your Cozy Comfort Recipe

This Ginger Garlic Chicken Noodle Soup envelops you in warmth, perfect for comforting hugs on chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil (or Sesame Oil) For sautéing ingredients; sesame oil adds a delightful nutty flavor.
  • 1 Onion, diced Boosts sweetness and depth in the broth.
  • 1 tablespoon Garlic, minced Infuses a strong aromatic flavor that’s irresistible.
  • 1 tablespoon Ginger, grated Contributes warmth and a zesty kick to the soup.
  • 4 cups Chicken Broth The soup's rich base; you can opt for low-sodium for a lighter touch.
  • 2 cups Water Balances the broth's consistency for the perfect sip.
  • 1 cup Shredded Chicken Adds heartiness; consider using rotisserie chicken for quicker prep.
  • 1 cup Carrots, sliced Brings natural sweetness and vibrant color to the dish.
  • 1 cup Celery, sliced Provides crunch and enhances the overall flavor.
  • 1 tablespoon Soy Sauce (or Tamari for gluten-free) Adds umami and a savory touch.
  • 1 teaspoon Rice Vinegar Provides a subtle hint of tanginess to balance flavors.
  • 1 teaspoon Sesame Oil (optional) Elevates richness if you desire an extra layer of flavor.
  • Crushed Red Pepper Flakes For those who enjoy a little heat (omit for a milder finish).
  • 4 ounces Noodles, any variety Cook as per package instructions.
  • Bok Choy or Spinach (optional) Offers a pop of color and nutrients; add during the last minutes of cooking.
For Toppings
  • Cilantro Freshness that brightens up each bowl.
  • Green Onions Adds a mild oniony crunch and color.
  • Lime Wedge A squeeze adds a refreshing burst.
  • Chili Oil For those who like an extra kick in their soup.
  • Sriracha (optional) A favorite spicy addition for heat enthusiasts.

Equipment

  • large pot

Method
 

Directions
  1. In a large pot, heat 2 tablespoons of olive oil (or sesame oil) over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
  2. Stir in 1 tablespoon of minced garlic and 1 tablespoon of grated ginger. Sauté for an additional 1-2 minutes until fragrant and golden.
  3. Pour in 4 cups of chicken broth and 2 cups of water, stirring well to combine. Bring to a simmer over medium-high heat.
  4. Add 1 cup of shredded chicken, 1 cup of sliced carrots, and 1 cup of sliced celery. Reduce heat to medium and let it simmer for 10-15 minutes, stirring occasionally.
  5. Stir in 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, and 1 teaspoon of sesame oil. Taste and adjust the seasoning accordingly.
  6. Cook 4 ounces of noodles according to package instructions in a separate pot. Once cooked, drain and set aside.
  7. Add the cooked noodles directly into the soup pot, or serve them in individual bowls and ladle the soup over them. Toss in bok choy or spinach at this stage.
  8. Garnish each bowl with fresh cilantro, sliced green onions, and optional toppings like lime wedges or chili oil.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 34gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Store noodles separately from the soup to avoid them becoming mushy. Perfect for quick weeknight meals!

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