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Ginger Garlic Chicken Noodle Soup Recipe

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★★★★★

4.5 from 129 reviews

A bold and comforting Asian-inspired ginger garlic chicken noodle soup featuring tender chicken pieces, silky egg noodles, fresh julienned carrots, wilted baby spinach, and mushrooms in a rich, flavorful ginger garlic broth. This easy-to-make stovetop soup is perfect for a satisfying meal that warms the soul.

Ingredients

Scale

Chicken and Broth

  • 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

Noodles and Vegetables

  • 8 oz egg noodles or ramen noodles
  • 2 carrots, julienned
  • 2 cups baby spinach
  • 1 cup mushrooms, sliced

Garnish

  • 3 green onions, sliced
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 3 to 4 minutes until lightly browned on the outside. Remove the chicken from the pot and set aside.
  2. Sauté Aromatics: In the same pot, add minced garlic and grated ginger. Sauté for 1 to 2 minutes, stirring constantly to release their fragrance but avoid burning.
  3. Simmer Broth: Pour in the chicken broth and soy sauce. Stir well to loosen any browned bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer over medium heat, about 3 to 4 minutes.
  4. Add Noodles and Carrots: Add the egg noodles and julienned carrots to the simmering broth. Cook for 5 to 7 minutes, stirring occasionally, until the noodles are nearly tender but still slightly firm.
  5. Cook Mushrooms: Stir in the sliced mushrooms and cook for an additional 2 to 3 minutes until the mushrooms soften.
  6. Combine Chicken and Spinach: Return the browned chicken to the pot, add baby spinach, and cook for 2 minutes until the spinach wilts and the chicken reaches an internal temperature of 165°F.
  7. Finish with Sesame Oil: Remove the pot from heat and stir in the sesame oil to add depth and aroma to the soup.
  8. Serve: Ladle the soup into bowls and garnish with sliced green onions and fresh chopped cilantro. Serve immediately for best flavor.

Notes

  • Store noodles separately from the broth when saving leftovers to prevent sogginess.
  • For a spicier version, add 1 teaspoon chili garlic sauce or red pepper flakes during the garlic and ginger sauté step.
  • Use rotisserie chicken for a shortcut: skip browning and add shredded chicken directly during the final cooking step.
  • To freeze, omit the noodles completely; freeze broth and chicken up to 3 months, and cook fresh noodles when ready to serve.

Keywords: ginger garlic chicken soup, chicken noodle soup, Asian chicken soup, healthy chicken soup, comforting soup, easy chicken noodle soup

Find it online: https://foodbylina.com/ginger-garlic-chicken-noodle-soup-recipe/