Ginger Garlic Chicken Noodle Soup
A warm and comforting dish packed with tender chicken, fresh vegetables, and the aromatic flavors of ginger and garlic, perfect for chilly days or boosting your immune system.
Ingredients
For the soup
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups chicken broth Use homemade for richer flavor.
- 2 cups cooked chicken, shredded Rotisserie chicken can be used.
- 2 cups noodles (egg noodles or rice noodles) Follow package instructions for cooking.
- 1 cup mixed vegetables (carrots, peas, etc.) Feel free to add more vegetables.
- to taste Salt and pepper Adjust according to your taste.
- for garnish Chopped green onions
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
Cooking
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and noodles. Cook according to the noodle package instructions.
- Stir in the mixed vegetables and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
This soup pairs nicely with crusty bread or a side salad. You can add extra toppings like more chopped green onions, chili flakes, or a squeeze of lime for an added kick. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat or microwave until heated through.