Name: Ginger Garlic Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 tablespoon olive oil (or sesame oil for an added flavor boost); 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 4 cups low-sodium chicken broth; 2 cups water (adjust for broth consistency); 2 cups cooked, shredded rotisserie chicken (or use boneless skinless chicken breasts); 1 cup carrots, sliced thinly or julienned; 1 cup celery, sliced; 2 cups bok choy or spinach (optional for added greens); 2 tablespoons soy sauce (or tamari for gluten-free option); 1 tablespoon rice vinegar (optional for extra tang); 1 teaspoon sesame oil (optional, for extra flavor); 1 teaspoon crushed red pepper flakes (optional, for heat); Salt and pepper, to taste; 4 oz dry egg noodles, rice noodles, or any noodles of your choice (adjust amount for serving size); Fresh cilantro or green onions, chopped; Lime wedges; A drizzle of sesame oil or chili oil; Sriracha or your favorite hot sauce (optional)

Description

A warm and comforting ginger garlic chicken noodle soup that nourishes both body and spirit.

Ingredients

1 tablespoon olive oil (or sesame oil for an added flavor boost)
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
4 cups low-sodium chicken broth
2 cups water (adjust for broth consistency)
2 cups cooked, shredded rotisserie chicken (or use boneless skinless chicken breasts)
1 cup carrots, sliced thinly or julienned
1 cup celery, sliced
2 cups bok choy or spinach (optional for added greens)
2 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon rice vinegar (optional for extra tang)
1 teaspoon sesame oil (optional, for extra flavor)
1 teaspoon crushed red pepper flakes (optional, for heat)
Salt and pepper, to taste
4 oz dry egg noodles, rice noodles, or any noodles of your choice (adjust amount for serving size)
Fresh cilantro or green onions, chopped
Lime wedges
A drizzle of sesame oil or chili oil
Sriracha or your favorite hot sauce (optional)

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Instructions

Prepare the Aromatics: Heat the olive oil (or sesame oil) in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened. Then add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant.
Build the Broth: Pour in the chicken broth and water. Stir to combine and bring the mixture to a simmer. Once simmering, add the shredded chicken, sliced carrots, and sliced celery. Let the soup simmer for 10-15 minutes.
Season the Soup: After the vegetables have softened, season the soup with soy sauce, rice vinegar, and sesame oil. Add crushed red pepper flakes if desired. Stir well and taste the broth, adjusting with more salt, pepper, or soy sauce if needed.
Cook the Noodles: In a separate pot, bring a small pot of water to a boil. Add the noodles to the boiling water and cook according to the package instructions, usually about 4-6 minutes. Drain and set aside.
Assemble the Soup: Once the broth has simmered and the vegetables are tender, add the cooked noodles to the soup or serve them in individual bowls with the soup poured over.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or green onions, lime wedges, and a drizzle of sesame oil or chili oil. Serve immediately.

Notes

Customize the vegetables and spice levels to your liking. Store leftovers in the refrigerator for up to three days, keeping noodles separate from broth.