Description
A cozy, aromatic take on a classic — this Chicken Noodle Soup with Ginger & Garlic is nourishing, flavorful, and ideal for chilly days or when you need a comforting bowl of homemade goodness.
Ingredients
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1.5 lbs bone-in, skinless chicken thighs
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2 tbsp olive oil
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1 medium onion, diced
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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3 carrots, sliced
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3 celery stalks, sliced
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8 cups low-sodium chicken broth
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2 bay leaves
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Salt and black pepper, to taste
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2 cups egg noodles
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2 tbsp chopped parsley or cilantro
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Optional: 1 tbsp soy sauce, 1 tsp lemon juice, 1 tsp sesame oil
Instructions
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In a large pot, heat olive oil over medium heat. Sear chicken thighs for 3–4 minutes on each side. Remove and set aside.
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In the same pot, sauté onions for 3 minutes. Add garlic and ginger; cook until fragrant.
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Stir in carrots and celery. Return chicken to the pot. Pour in broth and add bay leaves, salt, and pepper.
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Bring to a boil, reduce to a simmer, and cook for 30–35 minutes.
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Remove chicken, shred, and return to the pot.
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Add egg noodles and cook for 6–8 minutes until tender.
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Turn off heat. Stir in parsley or cilantro and optional ingredients. Let sit 5 minutes before serving.
Notes
For best texture when storing, cook noodles separately. To add a spicy kick, include chili flakes or hot sauce. Freeze without noodles for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Dinner
- Cuisine: American, Asian-Inspired Fusion
Nutrition
- Calories: ~280 per serving