Ginger Garlic Chicken Noodle Soup
A heartwarming bowl of Ginger Garlic Chicken Noodle Soup that combines succulent chicken, vibrant veggies, and flavorful broth, perfect for cozy evenings.
Ingredients
For the Soup
- 2 tablespoons vegetable oil Swap with sesame oil for more flavor
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth Use homemade for extra richness or low-sodium versions
- 2 cups water
- 2 tablespoons fresh ginger, grated The fresher, the better!
- 4 cloves garlic, minced Can substitute with garlic powder if in a pinch
- 1 medium onion, sliced
- 2 large carrots, julienned
- 1 bell pepper sliced (any color)
- 2 cups bok choy or spinach Choose bok choy for more crunch
- 1 package egg noodles or rice noodles (8 ounces) I prefer egg noodles for their perfect chewiness
- 3 green onions sliced For a refreshing garnish
- Salt and pepper To taste
Instructions
Preparation
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat until shimmering.
- Add the sliced chicken breast to the pot. Season with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes.
- Toss in the sliced onion, minced garlic, and grated ginger. Cook for an additional 2-3 minutes until the aromas become irresistible.
- Pour in the 4 cups of chicken broth and 2 cups of water. Bring to a rolling boil, which usually takes about 5 minutes.
- Once boiling, stir in the julienned carrots and sliced bell pepper. Continue to cook for another 5 minutes, allowing the vegetables to soften but remain crispy.
- Add the egg noodles, and cook according to package instructions, usually about 5-7 minutes.
- About 2 minutes before the noodles are done, toss in the bok choy or spinach. Stir well and allow them to wilt.
- Taste the broth and adjust seasoning with more salt and pepper if necessary.
- Once everything is cooked, ladle the soup into bowls and garnish with sliced green onions. Enjoy your cozy creation!
Notes
Consider marinating the chicken in ginger and garlic for 30 minutes before sautéing. Store leftovers in an airtight container for up to three days.