Ginger Garlic Chicken Noodle Soup
A comforting and nourishing chicken noodle soup infused with ginger and garlic, making it a perfect remedy for cold days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped Chop finely.
- 3 cloves garlic, minced Use fresh cloves for better flavor.
- 1 tablespoon fresh ginger, grated Use young ginger if possible.
- 4 cups chicken broth Low-sodium preferred.
- 2 cups cooked chicken, shredded Rotisserie chicken can be used.
- 1 cup noodles (e.g., egg noodles or rice noodles) Cook time varies.
- 2 medium carrots, sliced Slice into coins or half-moons.
- 1 cup spinach or kale Add at the end to keep it bright.
- to taste Salt and pepper Adjust based on preference.
- to garnish Fresh parsley For garnish.
Instructions
Preparation
- Chop the onion fine enough that it melts into the broth as it softens.
- Mince the garlic and grate the ginger so both release evenly when sautéed.
- Slice the carrots into coins or half-moons and shred the cooked chicken into bite-sized strips.
- Measure the chicken broth and portion the noodles so everything is ready to go.
- Pro Tip: Line up ingredients in small bowls (mise en place) for calm and accurate cooking.
Building the Flavor
- Warm olive oil in a large soup pot over medium heat until it shimmers.
- Add the chopped onion and sauté until translucent and slightly glossy (4–5 minutes).
- Add minced garlic and grated ginger, stirring for 30–45 seconds until fragrant but not browned.
- Pro Tip: Keep the heat at medium; garlic burns fast.
Cooking the Soup
- Pour in chicken broth and bring to a gentle boil.
- Stir in shredded chicken, sliced carrots, and selected noodles, then reduce heat to a simmer.
- Cook until noodles are tender and carrots are just softened, keeping an eye on the cook times.
- Pro Tip: If using leftover cold chicken, warm it in the broth for a few minutes.
Finishing Touches
- Once noodles are tender, stir in spinach or kale and cook for an additional minute until wilted.
- Taste and season with salt and pepper to suit your preference.
- Ladle into bowls and garnish with fresh parsley.
- Pro Tip: Add greens at the very end to keep their color and texture bright.
Notes
Use low-sodium broth for better control over saltiness. Store leftovers with noodles and soup together for short-term storage.