Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh ginger, grated

6 cups chicken broth

1 tablespoon soy sauce

1 teaspoon sesame oil

8 oz egg noodles or ramen noodles

2 carrots, julienned

2 cups baby spinach

1 cup mushrooms, sliced

3 green onions, sliced

1 tablespoon fresh cilantro, chopped

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken in a single layer and cook for 3 to 4 minutes until lightly browned on the outside. Remove and set aside.

Step 2: In the same pot, add minced garlic and grated ginger. Sauté for 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

Step 3: Pour in chicken broth and soy sauce. Stir to lift browned bits from the bottom of the pot. Bring to a gentle simmer over medium heat, about 3 to 4 minutes.

Step 4: Add egg noodles and julienned carrots. Cook for 5 to 7 minutes, stirring occasionally, until noodles are almost tender but still have a slight bite.

Step 5: Add sliced mushrooms and cook for 2 to 3 more minutes until softened.

Step 6: Return browned chicken to the pot and add baby spinach. Cook for 2 minutes until the spinach wilts and the chicken reaches an internal temperature of 165°F.

Step 7: Remove from heat and stir in sesame oil.

Step 8: Ladle soup into bowls and garnish with sliced green onions and fresh cilantro. Serve immediately.

Tips & Variations

Store noodles separately from broth when saving leftovers to prevent soggy noodles.

For a spicy kick, add 1 teaspoon of chili garlic sauce or red pepper flakes in Step 2.

Use shredded rotisserie chicken as a shortcut: skip browning and add it in Step 6.

To freeze, leave noodles out. Freeze broth and chicken for up to 3 months, and cook fresh noodles when ready to serve.

Storage

Store leftovers in separate containers for broth and noodles in the refrigerator for up to 3 days. Reheat the broth on the stove until hot, then add freshly cooked noodles. This keeps noodles from becoming mushy. Frozen broth and chicken can be stored for up to 3 months—thaw overnight in the refrigerator before reheating.

FAQs

Can I use other types of noodles?

Yes, you can substitute egg noodles with ramen, rice noodles, or even thin wheat noodles depending on your preference. Adjust cooking times accordingly.

Is it possible to make this recipe vegetarian?

For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or extra mushrooms. Adjust seasonings to taste.