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–+ servings
Ginger Garlic Chicken Noodle Soup

Cozy Up with Ginger Garlic Chicken Noodle Soup Magic

This Ginger Garlic Chicken Noodle Soup is a warm, nourishing dish, perfect for chilly days, combining tender chicken, vibrant vegetables, and hearty noodles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons vegetable oil Substitute olive oil for a richer taste.
  • 1 pound boneless, skinless chicken breast Chicken thighs deliver extra flavor.
  • 4 cups chicken broth Use low-sodium options to keep it light.
  • 2 cups water
For the Aromatics
  • 2 tablespoons fresh ginger (grated) Ground ginger can be a quick alternative.
  • 4 cloves garlic (minced) Fresh is best, but garlic powder serves in a pinch.
  • 1 whole onion (sliced) Yellow or white onions work wonderfully.
For the Vegetables
  • 2 medium carrots (julienned) Snap peas can add a nice crunch.
  • 1 medium bell pepper (sliced) Zucchini is a great substitute.
  • 2 cups bok choy or spinach Kale is a hearty alternative.
For the Noodles
  • 8 ounces egg noodles or rice noodles Gluten-free noodles work perfectly for dietary needs.
For Garnish
  • 2 whole green onions (sliced) Adds a fresh crunch and delightful onion flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil by heating 2 tablespoons of vegetable oil in a large pot over medium heat for about 1 minute.
  2. Sauté the chicken by adding 1 pound of sliced boneless, skinless chicken breast, seasoning with salt and pepper, and sauté for 5-7 minutes until browned.
  3. Incorporate aromatics by stirring in 1 sliced onion, 4 minced garlic cloves, and 2 tablespoons of grated fresh ginger; sauté for another 2-3 minutes.
  4. Add broth and water by pouring in 4 cups of chicken broth and 2 cups of water, then bring to a rolling boil.
  5. Cook the vegetables by adding 2 julienned carrots and 1 sliced bell pepper, cooking for about 5 minutes until they begin to soften.
  6. Stir in the noodles by adding 8 ounces of egg noodles (or rice noodles) and cook according to package instructions (about 5-7 minutes).
  7. Add greens by stirring in 2 cups of chopped bok choy or spinach during the last 2 minutes of cooking until wilted.
  8. Adjust seasonings by tasting the soup and adding salt and pepper as needed.
  9. Serve and garnish by ladling the hot soup into bowls and finishing with sliced green onions on top.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 28gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 160IUVitamin C: 50mgCalcium: 4mgIron: 8mg

Notes

Fresh ginger and garlic are recommended for maximum flavor. Don't overcook the veggies and taste as you go to ensure the best results.

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