Description
A quick and comforting chicken noodle soup infused with ginger and garlic, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a rolling boil.
- Add the sliced carrots and celery; cook for 5-7 minutes until tender.
- Stir in the egg noodles and cook according to package instructions, about 6-8 minutes.
- Mix in the shredded chicken and soy sauce, seasoning with salt and pepper.
- Let the soup simmer for a few more minutes until heated through.
- Serve hot, garnished with chopped green onions.
Notes
For a richer flavor, simmer the broth longer before adding the vegetables. Customize the soup with different veggies or spices as per your taste.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Cooking
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg