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Ginger Garlic Chicken Noodle Soup: An Incredible Ultimate Recipe for Comfort

Ginger Garlic Chicken Noodle Soup in Bowl
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A warm and soothing chicken noodle soup packed with fresh ginger, garlic, vegetables, and tender noodles—perfect for comfort any time of year.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoons fresh ginger, grated
  • 4 garlic cloves, minced
  • 1 medium onion, sliced
  • 2 large carrots, julienned
  • 1 bell pepper, sliced (any color)
  • 2 cups bok choy or spinach
  • 1 package (8 ounces) egg noodles or rice noodles
  • 3 green onions, sliced (for garnish)
  • Salt and pepper to taste

Instructions

1. In a large pot, heat vegetable oil over medium heat.

2. Add the sliced chicken breast to the pot. Season with salt and pepper. Sauté until the chicken is cooked through, about 5-7 minutes.

3. Add the sliced onion, minced garlic, and grated ginger to the pot. Cook for an additional 2-3 minutes until the aromatics become fragrant.

4. Pour in the chicken broth and water, then bring to a rolling boil.

5. Once boiling, add the julienned carrots and sliced bell pepper. Continue to cook for about 5 minutes, allowing the vegetables to soften.

6. Stir in the egg noodles, and cook according to package instructions, usually around 5-7 minutes.

7. About 2 minutes before the noodles are done, add bok choy or spinach to the pot. Stir and allow them to wilt.

8. Taste the broth and adjust the seasoning with more salt and pepper if necessary.

9. Once everything is cooked, ladle the soup into bowls, garnishing with sliced green onions.

Notes

You can substitute rice noodles for a gluten-free version.

For extra depth of flavor, add a splash of soy sauce or sesame oil.

Leftovers store well in the fridge for up to 3 days.

Nutrition

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