Description
A soothing, aromatic chicken noodle soup infused with fresh ginger and garlic, perfect for cozy evenings and comforting meals when you need warmth and nourishment.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2 medium carrots, sliced into thin rounds
2 celery stalks, sliced
8 cups low-sodium chicken broth
2 cups cooked shredded chicken breast
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
1 bay leaf
6 ounces egg noodles
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened.
Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add carrots and celery and cook for 3–4 minutes.
Pour in chicken broth and add salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Stir in shredded chicken and egg noodles. Cook for 6–8 minutes until noodles are tender.
Remove bay leaf. Stir in fresh lemon juice and parsley. Serve hot.
Notes
For meal prep, cook noodles separately and add to each bowl before serving.
Store leftovers in the refrigerator for up to 4 days.
Freeze the soup base without noodles for up to 3 months for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes