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Ginger Garlic Chicken Noodle Soup

A steaming bowl of Ginger Garlic Chicken Noodle Soup with shredded chicken, noodles, carrots, and a hard-boiled egg.
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A soothing and aromatic chicken noodle soup with fresh ginger and garlic, perfect for cold weather or when you need a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 8 cups chicken broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 6 ounces egg noodles
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  5. Return the browned chicken to the pot. Season with salt and pepper.
  6. Add egg noodles and cook according to package directions, usually about 8-10 minutes, until tender.
  7. Ladle soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For a lighter broth, you can use low-sodium chicken broth.
  • If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger, but fresh is recommended for the best flavor.
  • This soup freezes well. Let it cool completely before transferring to airtight containers. Reheat gently on the stovetop.

Nutrition

Find it online: https://mdlatdmm.com/ginger-garlic-chicken-noodle-soup/