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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup in bowl with vegetables and green onions
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Heartwarming ginger garlic chicken noodle soup with aromatic fresh ginger and garlic, tender chicken, chewy noodles, and vibrant vegetables.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoons fresh ginger, grated
  • 4 garlic cloves, minced
  • 1 medium onion, sliced
  • 2 large carrots, julienned
  • 1 bell pepper, sliced
  • 2 cups bok choy or spinach
  • 1 package (8 ounces) egg noodles or rice noodles
  • 3 green onions, sliced for garnish
  • Salt and pepper to taste

Instructions

  1. Heat vegetable oil in large pot over medium heat. Add thinly sliced chicken breast, season with salt and pepper, and sauté for 5 to 7 minutes until cooked through and golden. Remove and set aside.
  2. Add sliced onion, minced garlic, and grated ginger to the pot. Cook for 2 to 3 minutes, stirring frequently, until fragrant and onion softens.
  3. Pour in chicken broth and water. Bring to a boil, then reduce heat to maintain steady simmer.
  4. Add julienned carrots and sliced bell pepper. Cook for about 5 minutes until vegetables soften but maintain some crunch.
  5. Stir in egg noodles or rice noodles. Cook according to package instructions, usually 5 to 7 minutes for egg noodles or 3 to 4 minutes for rice noodles.
  6. About 2 minutes before noodles are done, add bok choy or spinach and cooked chicken. Stir and allow greens to wilt.
  7. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with sliced green onions.

Notes

  • Use fresh ginger and garlic for best aromatic flavor. Grate ginger on microplane for better distribution.
  • Slice chicken against the grain for tender pieces that cook quickly.
  • Customize spice level with red pepper flakes or hot sauce.
  • Add fresh herbs like cilantro or parsley as additional garnish.
  • For vegetarian version, replace chicken with tofu or chickpeas and use vegetable broth.
  • Can swap noodles for rice noodles, soba noodles, or spiralized vegetables.
  • Store in airtight container in refrigerator for up to 3 to 4 days. Noodles absorb broth during storage.
  • Store noodles separately for best texture. Freeze soup base without noodles for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/ginger-garlic-chicken-noodle-soup/