Description
A cozy and comforting chicken noodle soup infused with ginger and garlic, perfect for weeknight dinners or when someone needs a soothing meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 1 medium onion, sliced
- 2 large carrots, julienned or thinly sliced
- 1 bell pepper, sliced
- 2 cups bok choy or spinach, roughly chopped
- 1 package (8 ounces) egg noodles or rice noodles
- 3 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium heat.
- Add the thinly sliced chicken. Season lightly with salt and pepper. Sauté until cooked through, about 5–7 minutes. Remove and set aside if you prefer the chicken separate, or leave it in the pot.
- Add the sliced onion to the pot. Cook for 1–2 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook another 1–2 minutes until fragrant — don’t let the garlic brown.
- Pour in the chicken broth and water. Increase heat and bring to a rolling boil.
- Add the julienned carrots and sliced bell pepper. Let the soup return to a simmer and cook for about 5 minutes.
- Stir in the noodles and follow package cooking time (usually 5–7 minutes for egg noodles).
- About 2 minutes before the noodles are done, add the bok choy or spinach. Stir to wilt the greens.
- Taste and adjust seasoning with salt and pepper. Turn off the heat and ladle into bowls. Garnish with sliced green onions and serve hot.
Notes
For a richer flavor, finish with a teaspoon of toasted sesame oil or use homemade broth for added depth.