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Ginger Garlic Chicken Noodle Soup

Hearty Ginger Garlic Chicken Noodle Soup for Cozy Nights

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Enjoy this comforting Ginger Garlic Chicken Noodle Soup, perfect for cozy nights and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Olive oil can be used for a healthier option.
  • 1 pound Boneless, Skinless Chicken Breast Tofu can be substituted for a vegetarian twist.
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian-friendly variation.
  • 2 cups Water Use extra broth for a fuller flavor.
For the Aromatics
  • 1 tablespoon Fresh Ginger Ground ginger can substitute if needed.
  • 4 cloves Garlic Cloves Use garlic powder in a pinch, although fresh is recommended.
  • 1 Onion Shallots can be swapped in seamlessly.
For the Veggies
  • 2 Carrots Zucchini can be an excellent alternative.
  • 1 Bell Pepper Any color works, or you can swap in snap peas.
  • 2 cups Bok Choy or Spinach Kale or Swiss chard can also be great substitutions.
For the Noodles
  • 8 ounces Egg Noodles or Rice Noodles Gluten-free rice noodles are perfect for those with dietary restrictions.
  • 1 bunch Green Onions Chives can be used instead for a similar effect.
  • Salt and Pepper Adjust according to your taste preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat until shimmering.
  2. Add 1 pound of sliced boneless, skinless chicken breast, seasoning with salt and pepper. Sauté for 5-7 minutes until no longer pink.
  3. Mix in 1 chopped onion, 4 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for an additional 2-3 minutes until the onion is translucent.
  4. Pour in 4 cups of chicken broth and 2 cups of water. Bring to a rolling boil, which should take about 4-5 minutes.
  5. Add 2 julienned carrots and 1 chopped bell pepper. Cook for about 5 minutes until slightly softened.
  6. Stir in 8 ounces of egg noodles or rice noodles, cooking according to package instructions, typically about 5-7 minutes.
  7. Add 2 cups of chopped bok choy or spinach about 2 minutes before the noodles are done to wilt and integrate.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle the hot soup into bowls and garnish with sliced green onions before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 60mgIron: 2.5mg

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s safe to eat.

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