Description
A warm and comforting chicken noodle soup with ginger and garlic for added flavor.
Ingredients
Scale
- 2 cups of cooked chicken, shredded
- 1 cup of egg noodles
- 4 cups of chicken broth
- 1 tablespoon of fresh ginger, minced
- 3 cloves of garlic, minced
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add ginger and garlic. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add egg noodles and cook according to package instructions.
- Stir in shredded chicken and season with salt and pepper.
- Simmer for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like peas or corn.
- Use leftover rotisserie chicken for convenience.
- This soup freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Chicken Noodle Soup, Ginger, Garlic