Description
This recipe makes a classic comforting chicken noodle soup with ginger and garlic.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 4 oz egg noodles
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Stir in ginger and garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and egg noodles. Reduce heat and simmer until noodles are tender, about 8-10 minutes.
- Stir in fresh parsley.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a richer flavor, use homemade chicken broth.
- Leftover cooked chicken or rotisserie chicken works well in this recipe.
- Adjust the amount of ginger and garlic to your preference.
- This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American