Description
A comforting soup blending fresh ginger and garlic with tender chicken and soft egg noodles, perfect for chilly nights or when feeling under the weather.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups water
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the chicken pieces. Cook until they are no longer pink.
- Pour in the chicken broth and water. Bring the mixture to a boil.
- Add the sliced carrots and chopped celery. Reduce the heat and let simmer for about 10 minutes.
- Stir in the egg noodles. Cook according to package instructions until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For added brightness, you can add a squeeze of lemon before serving. This soup stores well and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg