Ginger Garlic Chicken Noodle Soup
A comforting and nourishing soup, infused with ginger and garlic, featuring tender chicken and egg noodles, perfect for chilly evenings.
Ingrédients
Base Ingredients
- 2 cups chicken broth
- 1 cup water
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup cooked chicken, shredded
Vegetables
- 1 cup egg noodles
- 1 carrot, sliced
- 1 stalk celery, sliced
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Start by gathering and prepping all your ingredients. Mince the ginger and garlic, slice the carrot and celery, and shred your cooked chicken.
Cooking
- In a large pot, combine the chicken broth and water. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a simmer.
- Add the minced ginger and garlic to the boiling broth. Let it simmer for about 5 minutes.
- Stir in your shredded chicken, sliced carrot, and celery stalk. Cook for an additional 5 minutes until the vegetables are tender.
- Now add the egg noodles to the pot. Cook them according to package instructions, typically around 6-8 minutes, stirring occasionally.
- After the noodles are cooked, taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve hot, ladling the soup into bowls while it's still warm.
Optional Garnishes
- Consider garnishing with fresh herbs like cilantro or parsley before serving.
Notes
This soup can be modified with various vegetables or proteins according to your dietary preferences. Store leftovers in the refrigerator for up to three days, and consider freezing without the noodles.