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Ginger Chicken Noodle Soup

A comforting and flavorful ginger chicken noodle soup with carrots, celery, and a rich homemade broth. Perfect for chilly evenings or a nourishing meal year-round.
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Cuisine Asian

Ingredients
  

  • 2 chicken thighs
  • 2 chicken breasts
  • 2- inch piece of fresh ginger sliced
  • 2 medium carrots diagonally sliced
  • 2 celery stalks cut at an angle
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 8 oz wide egg noodles or rice noodles
  • Salt and pepper to taste

Instructions
 

  • - In a large pot, combine chicken thighs, breasts, ginger, onion, garlic, and a bay leaf. Add water and bring to a boil. Reduce heat and simmer for 45-60 minutes until chicken is fully cooked.
  • - Remove chicken, shred or chop into small pieces, and strain the broth. Return the broth to the pot.
  • - Add carrots and celery to the broth and simmer for 15-20 minutes until tender.
  • - Cook noodles separately according to package instructions. Drain and set aside.
  • - Return shredded chicken to the pot and add cooked noodles. Stir in soy sauce, sesame oil, and season with salt and pepper.
  • - Serve hot, garnished with scallions or fresh cilantro for added flavor.

Notes

Substitute egg noodles with rice noodles for a gluten-free option.
- Freeze extra portions for up to 3 months to enjoy later.
- Add a drizzle of chili oil or toasted sesame oil for a spicy kick.
Keyword Asian-inspired soup, ginger chicken noodle soup