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Ginger Garlic Chicken Noodle Soup Recipe

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4.5 from 72 reviews

A flavorful and hearty Ginger Garlic Chicken Noodle Soup made with tender chicken, fresh ginger, garlic, vegetables, and noodles in a savory broth, perfect for a comforting meal.

Ingredients

Protein and Oil

  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Aromatics

  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced

Broth and Liquids

  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon soy sauce (optional)

Vegetables

  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup bok choy or spinach

Others

  • 2 cups egg noodles or your preferred noodles
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Instructions

  1. Heat Oil: In a large pot, heat the vegetable oil over medium heat.
  2. Cook Chicken: Add the chicken pieces to the pot and cook until browned, about 7 minutes. Remove the chicken and set it aside.
  3. Sauté Aromatics: In the same pot, add the diced onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
  4. Add Broth and Water: Pour in the chicken broth and water. Stir well to combine.
  5. Incorporate Vegetables: Add the sliced carrots and celery. Bring the mixture to a boil.
  6. Simmer: Reduce the heat and let it simmer for 15 minutes until the vegetables are tender.
  7. Return Chicken: Add the browned chicken back into the pot, along with the soy sauce if using.
  8. Cook Noodles: Stir in the noodles and cook according to package instructions, usually about 7 minutes.
  9. Add Greens: In the last few minutes of cooking, add the bok choy or spinach to wilt.
  10. Season: Taste the soup and season with salt and pepper as needed.
  11. Serve: Ladle the soup into bowls, garnishing with fresh cilantro or green onions.

Notes

  • Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
  • Vegetable oil can be substituted with olive oil or avocado oil for different flavors.
  • Add more ginger and garlic if you prefer stronger aromatic flavors.
  • You can substitute egg noodles with rice noodles or any preferred pasta.
  • For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.
  • Adjust the seasoning by adding more soy sauce or salt to taste at the end.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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