why make this recipe
Classic Ginger Garlic Chicken Noodle Soup is not just a meal; it’s a warm hug in a bowl. This hearty soup is perfect for chilly days, comforting when you’re feeling under the weather, or simply a great way to enjoy a delicious homemade dish. The combination of ginger and garlic gives it a unique flavor that warms you from the inside out, and the vegetables add a healthy touch. Plus, it’s quick and easy to make, making it a favorite for busy weeknights.
how to make Classic Ginger Garlic Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken, carrots, and celery to the pot.
- Reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
- Stir in the egg noodles and cook according to package instructions until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
how to serve Classic Ginger Garlic Chicken Noodle Soup
This soup is best enjoyed hot. Serve it in steaming bowls, and don’t forget the garnish! Top it with freshly chopped green onions for added flavor and a nice pop of color. You can also serve it with crusty bread on the side for a complete meal.
how to store Classic Ginger Garlic Chicken Noodle Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup. Just make sure to leave out the noodles if you plan to store it; add fresh noodles when reheating.
tips to make Classic Ginger Garlic Chicken Noodle Soup
- Use homemade chicken broth for the best flavor. If you don’t have it, store-bought works fine, too.
- Feel free to add more veggies like peas or bell peppers for extra nutrition.
- For a spicier kick, throw in a pinch of red pepper flakes or some chopped jalapeños.
variation
You can make this soup with turkey instead of chicken for a different taste. Additionally, you could use whole grain noodles or even ramen noodles for a fun twist. Vegetarian options are also possible by replacing the chicken broth with vegetable broth and omitting the chicken.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Yes, leftover rotisserie chicken works great! Just shred it and add it to the soup.
What can I use instead of egg noodles?
You can use any type of pasta, such as rice noodles or even gluten-free noodles if needed.
Is this soup freezer-friendly?
Yes, but it’s best to freeze it without the noodles. Add fresh noodles when you reheat the soup.
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth Use homemade or store-bought.
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
- 2 cups egg noodles Can substitute with rice noodles or gluten-free noodles.
- 1 cup carrots, sliced Add more veggies like peas for extra nutrition.
- 1 cup celery, sliced
- Salt and pepper to taste
- Chopped green onions for garnish Adds flavor and color.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
Cooking
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken, carrots, and celery to the pot.
- Reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
- Stir in the egg noodles and cook according to package instructions until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.