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Ginger Garlic Chicken Noodle Soup Recipe

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4.5 from 142 reviews

Ginger Garlic Chicken Noodle Soup is a comforting and aromatic soup featuring tender chicken breast, fresh ginger, garlic, and vibrant vegetables simmered in a flavorful chicken broth with noodles. This hearty and wholesome soup is perfect for a nourishing meal that warms you from the inside out.

Ingredients

Protein

  • 1 pound boneless, skinless chicken breast, thinly sliced

Vegetables & Aromatics

  • 2 tablespoons fresh ginger, grated
  • 4 garlic cloves, minced
  • 1 medium onion, sliced
  • 2 large carrots, julienned
  • 1 bell pepper, sliced (any color)
  • 2 cups bok choy or spinach
  • 3 green onions, sliced (for garnish)

Liquids & Others

  • 2 tablespoons vegetable oil
  • 4 cups chicken broth
  • 2 cups water
  • 1 package (8 ounces) egg noodles or rice noodles
  • Salt and pepper to taste

Instructions

  1. Heat Oil: In a large pot, heat vegetable oil over medium heat to prepare for cooking the chicken and aromatics.
  2. Cook Chicken: Add the thinly sliced chicken breast to the pot. Season with salt and pepper and sauté until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.
  3. Sauté Aromatics: Add the sliced onion, minced garlic, and grated ginger to the pot with the chicken. Cook for an additional 2-3 minutes until the aromatics release their fragrance and soften.
  4. Add Liquid: Pour in the chicken broth and water mixture, then bring everything to a rolling boil to start creating the soup base.
  5. Incorporate Vegetables: Once boiling, add the julienned carrots and sliced bell pepper. Allow the vegetables to cook and soften, about 5 minutes, enhancing the soup’s flavor and texture.
  6. Add Noodles: Stir in the egg noodles or rice noodles, cooking according to package instructions which is usually 5-7 minutes, so they become tender without overcooking.
  7. Finish with Greens: About 2 minutes before the noodles finish cooking, add the bok choy or spinach to the pot. Stir and allow the greens to wilt nicely into the soup.
  8. Taste and Adjust: Taste the broth and adjust seasoning with additional salt and pepper as needed to suit your preference.
  9. Serve Hot: Once everything is cooked, ladle the soup into bowls and garnish each serving with sliced green onions for a fresh finishing touch.

Notes

  • You can substitute chicken breast with chicken thighs for a richer flavor.
  • Using rice noodles makes this dish gluten-free; choose accordingly.
  • Adjust the amount of ginger and garlic to your liking for more or less intensity.
  • Add a splash of soy sauce or a pinch of chili flakes for extra umami or heat.
  • Leftover soup can be stored in the refrigerator for up to 3 days, noodles may absorb broth so consider storing noodles separately.

Find it online: https://alinacooks.com/ginger-garlic-chicken-noodle-soup-recipe/