Classic Ginger Garlic Chicken Noodle Soup

why make this recipe

Classic Ginger Garlic Chicken Noodle Soup is a comforting and warm dish that soothes both the body and soul. On chilly days, this savory soup is perfect for everyone in the family. It combines tender chicken, hearty vegetables, and flavorful noodles, making it a complete meal. The addition of ginger and garlic not only adds flavor but also provides health benefits. This recipe is easy to make and great for using up leftover chicken.

Thank you for reading this post, don't forget to subscribe!

how to make Classic Ginger Garlic Chicken Noodle Soup

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 2 cups egg noodles
• 1 cup carrots, sliced
• 1 cup celery, sliced
• Salt and pepper to taste
• Green onions for garnish

Directions

1. In a large pot, heat some oil over medium heat. Add minced ginger and garlic, sauté until fragrant.
2. Add the sliced carrots and celery, cooking for about 5 minutes until softened.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the shredded chicken and egg noodles, cooking until noodles are tender, about 7-10 minutes.
5. Season with salt and pepper.
6. Serve hot, garnished with green onions.

how to serve Classic Ginger Garlic Chicken Noodle Soup

Serve the soup hot in bowls. You can add extra green onions on top for a fresh crunch. This soup pairs well with crusty bread or a simple side salad for a complete meal.

how to store Classic Ginger Garlic Chicken Noodle Soup

If you have leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container as the soup can expand when frozen.

tips to make Classic Ginger Garlic Chicken Noodle Soup

1. Use homemade chicken broth for a richer flavor.
2. Feel free to add other vegetables like peas or spinach for extra nutrition.
3. If you want a spicier soup, add a pinch of red pepper flakes.
4. Cook the noodles separately if you plan to make a big batch, as they can soak up too much broth and become mushy.

variation (if any)

You can make this soup with turkey instead of chicken, especially around holidays when you have leftover turkey. For a vegetarian version, skip the chicken and use vegetable broth while adding more veggies like mushrooms or bok choy.

FAQs

1. Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken. Just cook it in the pot before adding the ginger and garlic, then shred it before continuing with the recipe.

2. What can I substitute for egg noodles?
If you don’t have egg noodles, you can use any pasta you like. Rice noodles or whole grain pasta are great alternatives.

3. Is it okay to make this soup ahead of time?
Yes, you can make the soup ahead of time. Just remember to store the noodles separately if you want them to stay firm. You can mix them in when serving.

Print