Ginger Garlic Chicken Noodle Soup
Ginger Garlic Chicken Noodle Soup is a cozy, nourishing dish that’s easy to make and perfect for any occasion. This aromatic chicken soup blends zesty ginger, garlic, and tender chicken for a heartwarming meal.
Ingredients
- 2 tbsp 30ml olive oil
- 1 lb 450g boneless, skinless chicken thighs, diced
- 4 cloves garlic minced
- 1 tbsp 10g fresh ginger, grated
- 1 medium onion diced (about 1 cup/150g)
- 2 medium carrots sliced (about 1 cup/120g)
- 2 stalks celery sliced (about 1 cup/100g)
- 6 cups 1.4L chicken broth
- 2 cups 150g egg noodles (or noodles of choice)
- 1 cup 30g fresh spinach
- 2 tbsp 30ml soy sauce
- Salt and pepper to taste
- Green onions chopped, for garnish
- Fresh cilantro for garnish (optional)
- Lime slices for serving (optional)
Instructions
Heat Oil and Cook Chicken
- In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb diced chicken thighs and cook for 5–7 minutes until browned, stirring occasionally.
Sauté Aromatics
- I stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 1 diced onion, sautéing for 3 minutes until fragrant and onions are translucent.
Add Vegetables
- I add 2 sliced carrots and 2 sliced celery stalks, cooking for 5 minutes until slightly softened.
Simmer with Broth and Noodles
- I pour in 6 cups chicken broth and bring to a boil. I add 2 cups egg noodles, reduce to a simmer, and cook for 10 minutes until noodles are tender.
Finish with Spinach and Seasoning
- I stir in 1 cup spinach and 2 tbsp soy sauce, cooking for 1–2 minutes until spinach wilts. I season with salt and pepper to taste.
Serve
- I ladle the soup into bowls, garnish with green onions and cilantro (if using), and serve with lime slices for a zesty kick.