Ginger Garlic Chicken Noodle Soup
A comforting and healthy chicken noodle soup infused with ginger and garlic, perfect for warming up on cold days or when feeling under the weather.
Ingrédients
Broth and Base
- 2 cups chicken broth Use fresh or homemade for best flavor.
- 1 cup water
- 1 tablespoon ginger, minced Fresh ginger for best flavor.
- 1 tablespoon garlic, minced Fresh garlic preferred.
Main Ingredients
- 1 cup cooked chicken, shredded Rotisserie chicken works great.
- 1 cup egg noodles Or substitute with gluten-free noodles if needed.
- 1 medium carrot, sliced
- 1 stalk celery, sliced
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather all your ingredients before cooking. Chop the carrot and celery, shred the cooked chicken, and mince the ginger and garlic.
Cooking the Base
- In a large pot, combine the chicken broth and water. Bring it to a boil over medium-high heat.
Adding Aromatics
- Once boiling, add the minced ginger and garlic to the pot. Reduce the heat and let it simmer for about 5 minutes.
Incorporating Chicken and Vegetables
- Add the shredded chicken, carrot slices, and celery to the pot. Stir them in and let the mixture cook for another 5 minutes.
Cooking the Noodles
- Introduce the egg noodles to the pot, ensuring they are well submerged. Cook according to the package instructions, usually about 6-8 minutes.
Seasoning the Soup
- Once the noodles are cooked, taste the soup and add salt and pepper to your preference.
Final Simmer
- Let the soup simmer for an additional 2-3 minutes to let all the flavors meld together.
Serving
- Ladle the Ginger Garlic Chicken Noodle Soup into bowls and serve immediately.
Notes
For vegetarian options, replace chicken with chickpeas or tofu and use vegetable broth. You can freeze the soup for up to three months.