Classic Ginger Garlic Chicken Noodle Soup
A heartwarming and comforting noodle soup filled with the flavors of ginger, garlic, and chicken, perfect for family dinners.
Ingredients
Soup Ingredients
- 2 tablespoons vegetable oil (Can substitute with olive oil for richer flavor.)
- 1 cup onion, chopped (Chop finely for better blending into the broth.)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (Fresh ginger elevates the flavor more than powdered ginger.)
- 4 cups chicken broth (Use low-sodium broth to control saltiness.)
- 1 cup cooked chicken, shredded (Rotisserie chicken can be used for convenience.)
- 2 cups egg noodles (Consider cooking separately to avoid sogginess.)
- 1 cup mixed vegetables (carrots, celery, peas) (Frozen mixed vegetables work well.)
- to taste salt and pepper (Taste as you go for best seasoning.)
- to taste fresh parsley or cilantro for garnish (Adds a beautiful finishing touch.)
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the cooked chicken, egg noodles, and mixed vegetables. Cook until the noodles are done, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
Leftovers store well for up to three days in the refrigerator. Allow to cool before storing in airtight containers. Reheat in a saucepan, adding broth or water as needed to prevent thickness.