Description
A deeply comforting and flavorful Ginger Garlic Chicken Noodle Soup. Made with fresh ginger, garlic, tender chicken, and hearty noodles, it’s perfect for chilly days or when you need a nourishing meal.
Ingredients
Scale
- 2 tablespoons olive oil or other cooking oil
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 inches fresh ginger, peeled and finely minced or grated
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut!)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 8 ounces wide egg noodles or your favorite pasta
- Fresh parsley or cilantro, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant, being careful not to burn.
- 3. Pour in the chicken broth. Add the shredded chicken and dried thyme. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 20 minutes.
- 4. Add the egg noodles (or pasta) to the simmering soup. Cook according to package directions until tender, usually about 8-10 minutes.
- 5. Season generously with salt and freshly ground black pepper to taste.
- 6. Ladle hot soup into bowls. Garnish with fresh parsley or cilantro, if desired, and serve with lemon wedges for a bright finish.
Notes
Allow soup to cool completely before storing in airtight containers in the refrigerator for 3-4 days. For freezing, omit noodles and freeze for up to 2-3 months. Reheat gently on the stovetop. Cook noodles separately when reheating frozen soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g