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Ginger Garlic Chicken Noodle Soup

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A comforting and aromatic chicken noodle soup infused with fresh ginger and garlic, perfect for chilly evenings.

Ingredients

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  • 2 tablespoons vegetable oil (or sesame oil)
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoons fresh ginger, grated
  • 4 garlic cloves, minced
  • 1 medium onion, sliced
  • 2 large carrots, julienned
  • 1 bell pepper, sliced
  • 2 cups bok choy or spinach
  • 1 package (8 ounces) egg noodles or rice noodles
  • 3 green onions, sliced
  • Salt and pepper to taste

Instructions

  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Add the sliced chicken breast to the pot, season with salt and pepper, and sauté until cooked through, about 5-7 minutes.
  3. Add the onion, minced garlic, and grated ginger to the pot, cooking for an additional 2-3 minutes.
  4. Pour in the chicken broth and water, bringing to a rolling boil.
  5. Once boiling, add the julienned carrots and sliced bell pepper and cook for about 5 minutes.
  6. Stir in the egg noodles and cook according to package instructions, usually around 5-7 minutes.
  7. About 2 minutes before the noodles are done, add the bok choy or spinach and stir gently until wilted.
  8. Taste and adjust the seasoning with more salt and pepper if necessary.
  9. Ladle the soup into bowls and garnish with sliced green onions before serving.

Notes

This soup can be stored in airtight containers in the refrigerator for 3-4 days and freezes well for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/ginger-garlic-chicken-noodle-soup-recipe/

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