Description
A restorative and flavorful ginger chicken noodle soup recipe featuring fresh aromatics, tender chicken thighs, and comforting noodles in a savory broth.
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp fresh ginger, grated
3 cloves garlic, minced
1 medium yellow onion, diced
2 large carrots, sliced into rounds
2 stalks celery, chopped
6 cups low-sodium chicken broth
4 oz wide egg noodles or rice noodles
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lime juice
Salt and pepper to taste
Fresh cilantro and sliced green onions for garnish
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until softened.
Step 2: Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
Step 3: Add the chicken pieces to the pot. Season with salt and pepper, and cook until the chicken is lightly browned on all sides.
Step 4: Pour in the chicken broth and soy sauce. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the chicken is fully cooked.
Step 5: While the soup simmers, cook the noodles in a separate pot according to package instructions. Drain and set aside.
Step 6: Stir the lime juice into the soup. Taste and adjust seasoning if necessary.
Step 7: To serve, place a portion of noodles into each bowl and ladle the ginger chicken soup over them. Garnish with fresh cilantro and green onions.
Notes
Using fresh ginger is essential for the medicinal flavor profile. You can substitute noodles with zoodles for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
