Ginger Garlic Chicken Noodle Soup
A comforting and quick chicken noodle soup made with ginger, garlic, and vegetables, perfect for busy weeknights or when you need a warm, soothing meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Poultry
Ingredients
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup egg noodles
- 1 cup mixed vegetables (e.g., carrots, peas, bell peppers)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Pour in the chicken broth and increase the heat until the broth reaches a boil.
- Add the egg noodles and cook according to package instructions until they are tender but still slightly firm.
- Stir in the shredded chicken and mixed vegetables, cooking for an additional 3-5 minutes until everything is heated through.
- Add the soy sauce and adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with sliced green onions before serving hot.
Notes
Avoid overcooking the egg noodles and store noodles separately from broth if preparing in advance.