Description
A comforting and hearty chicken noodle soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 150 g (5 oz) egg noodles or pasta of choice
- 2 teaspoons soy sauce (optional)
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley or cilantro, for garnish
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Add vegetables: Stir in carrots and celery, cooking for another 3–4 minutes until slightly softened.
- Add broth and chicken: Pour in chicken broth and bring to a boil. Add shredded chicken and reduce heat to a simmer.
- Cook noodles: Stir in noodles and cook according to package instructions (usually 6–8 minutes) until tender.
- Season: Add soy sauce if using, then season with salt and pepper to taste.
- Garnish & serve: Ladle soup into bowls and top with green onions and fresh parsley or cilantro. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- You can freeze the soup for up to 2 months; just add the noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg