A nourishing and aromatic immune-boosting soup with tender chicken, egg noodles, and a rich ginger garlic broth. Simple, comforting, and perfect for cold days or when you need a feel-good meal.
Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger and saute for 1 minute, stirring constantly, until golden and fragrant.
Pour in chicken broth and raise heat slightly to bring to a gentle simmer. Avoid a hard boil to keep the broth clear.
Add shredded rotisserie chicken and dried egg noodles. Cook for 6 to 8 minutes, stirring occasionally, until noodles are just tender with a slight chew.
Stir in baby spinach and cook for 1 to 2 minutes until wilted and still bright green.
Remove from heat and stir in soy sauce and rice vinegar.
Taste and season with salt and pepper. Add a splash of water if the broth is too salty.
Ladle into bowls and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
For a gluten-free version, use rice noodles instead of egg noodles and tamari instead of soy sauce.
Do not overcook the noodles. They will continue to soften in the hot broth after serving.
Freeze the soup without noodles for up to 3 months. Add fresh noodles when reheating on the stovetop.
Add sliced carrots, mushrooms, or bell peppers for extra vegetables and nutrition.
For a spicier version, add a pinch of red pepper flakes or a few drops of chili sesame oil at serving.