Description

This Chicken Noodle Soup Ginger Garlic is a warm and comforting dish, perfect for cold weather. It combines the earthy warmth of fresh ginger with the savory depth of toasted garlic, resulting in a hearty bowl of flavor that comforts the soul.

Ingredients

Scale

1.5 lbs Chicken Thighs (Boneless/Skinless)
3 inches Fresh Ginger Root
6–8 large Garlic Cloves
8 cups Chicken Bone Broth
8 oz Wide Egg Noodles
3 medium Carrots
3 stalks Celery Stalks
1 large Yellow Onio
2 tbsp Olive Oil or Ghee
1/2 cup Fresh Parsley
1/2 cup Scallions

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Instructions

Heat the olive oil or ghee in a large heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery. Cook for about 5-7 minutes until the onions are translucent
Stir in the grated ginger and minced garlic. Sauté for exactly 60 seconds until the fragrance fills your kitchen. Do not let the garlic brow
Add the cubed chicken thighs to the pot. Increase the heat slightly and cook until the chicken is browned on all sides, about 5 minutes
Pour in the chicken bone broth and bring the soup to a rolling boil
Once boiling, add the egg noodles. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the noodles are al dente and the chicken is fully cooked through
Turn off the heat and stir in the fresh parsley, scallions, and a squeeze of fresh lemon juice. Taste and add salt and cracked pepper as needed

Notes

For better flavor, sauté garlic and ginger in oil before adding to the broth.

If saving leftovers, cook noodles separately to prevent them from absorbing too much broth.

Using fresh ginger is essential for the best flavor and health benefits.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 90 mg