A comforting and nourishing one-pot soup packed with immune-boosting ginger, garlic, tender chicken, and egg noodles. Simple pantry ingredients, big flavor.
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
2 tbsp fresh ginger, grated
8 cups chicken broth
2 cups water
1 large carrot, sliced into rounds
2 celery stalks, sliced
6 oz egg noodles
2 green onions, sliced
2 tbsp fresh parsley, chopped
1 tbsp soy sauce (optional)
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside on a plate.
In the same pot, add minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant. Do not let them burn.
Add chicken broth, water, sliced carrots, and celery. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 10 minutes until carrots begin to soften.
Add egg noodles and cook according to package directions, about 5-7 minutes. Watch closely and do not overcook.
Return cooked chicken to the pot. Stir in green onions, fresh parsley, and soy sauce if using. Season with salt and black pepper to taste.
Simmer for an additional 2-3 minutes to allow all flavors to fully come together.
Ladle into bowls and serve hot.
Notes
Use fresh ginger and garlic for the best flavor. Freeze a peeled ginger knob and grate it straight from frozen for easy prep.
For a spicier soup, add a pinch of red pepper flakes when cooking the garlic and ginger.
If freezing, store noodles separately to prevent them from becoming too soft upon thawing.
Rotisserie chicken can be used as a shortcut. Add shredded chicken in Step 5 and skip Steps 1 and 2 cook time.