Description
This recipe makes a classic chicken noodle soup with ginger and garlic.
Ingredients
Scale
- 1 tbsp. vegetable oil
- 2 boneless, skinless chicken breasts (about 1.25 lbs. total)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (1-inch) piece fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 4 oz. egg noodles
- 2 tbsp. chopped fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add them to the pot and cook for 5-7 minutes per side, until browned and cooked through. Remove the chicken from the pot and set aside to cool.
- Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, until softened.
- Stir in the grated ginger and minced garlic. Cook for 1 minute more, until fragrant.
- Pour in the chicken broth, soy sauce, and sesame oil. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While the soup simmers, shred or dice the cooked chicken.
- Add the egg noodles to the simmering soup. Cook for 5-7 minutes, or until the noodles are tender.
- Stir in the shredded chicken and heat through.
- Taste and adjust seasoning with remaining salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
- For extra flavor, roast the chicken breasts before adding them to the soup.
- Feel free to add other vegetables like spinach or mushrooms.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg