Description

A comforting and restorative chicken noodle soup packed with flavor from fresh ginger and garlic. Simple, wholesome, and perfect for chilly days or when you need a little extra nourishment.

Ingredients

Scale

1 tablespoon olive oil or other cooking oil
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 large yellow onion, chopped
3 carrots, peeled and sliced or diced
3 celery stalks, sliced or diced
4 cloves garlic, minced
1-inch piece of fresh ginger, grated or finely minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper to taste
6 ounces egg noodles or your favorite pasta
2 cups packed fresh spinach or kale, roughly chopped
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme, dried rosemary, and bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20-30 minutes to allow the flavors to meld.
5. Return the browned chicken to the pot. Add the egg noodles and cook according to package directions, or until tender.
6. Stir in the fresh spinach or kale during the last 2-3 minutes of cooking, allowing it to wilt.
7. Season the soup with salt and freshly ground black pepper to taste. Remove and discard the bay leaf before serving.

Notes

Allow soup to cool completely before storing in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For freezing, consider cooking noodles separately to prevent sogginess upon thawing.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 12g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g