Description
A comforting and quick chicken noodle soup featuring ginger and garlic, perfect for weeknight dinners.
Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 cups egg noodles
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 1 celery stalk, chopped
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot over medium heat, sauté the chopped onion, carrots, and celery until softened, about 5 minutes.
- Stir in the minced ginger and garlic, cooking for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package directions (6-8 minutes) until al dente.
- Gently fold in the shredded chicken, season with salt and pepper, and let simmer for about 5 minutes.
- Ladle the soup into bowls and garnish with chopped green onions.
Notes
This soup is versatile; add any leftover veggies or switch up the proteins as needed. It’s also delicious served with a warm crusty loaf.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg