Description
A warm, bright ginger-forward chicken noodle soup that’s ready in about 30 minutes, perfect for weeknight dinners or cold day comfort.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth (low-sodium recommended)
- 2 cups water
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 1 medium onion, sliced thin
- 2 large carrots, julienned or thinly sliced
- 1 bell pepper, sliced (any color)
- 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 freshly ground black pepper, to taste
Instructions
- Heat 2 tablespoons oil in a large pot over medium heat. Season the chicken with salt and pepper. Add to the pot and sauté until just cooked through, about 5–7 minutes. Remove the chicken to a plate.
- Add the sliced onion to the pot and cook 2–3 minutes until it softens. Stir in minced garlic and grated ginger; cook another 1–2 minutes until fragrant but not browned.
- Pour in the chicken broth and water and bring to a rolling boil. Scrape up any browned bits from the bottom.
- Once boiling, add the julienned carrots and sliced bell pepper. Simmer about 5 minutes until vegetables start to soften.
- Stir in the egg noodles and cook according to package directions (usually 5–7 minutes).
- About 2 minutes before the noodles finish, return the cooked chicken to the pot and add the bok choy or spinach. Stir gently to wilt the greens and warm the chicken through.
- Taste and adjust seasoning with salt and freshly ground black pepper. Remove from heat.
- Ladle soup into bowls and garnish with sliced green onions. Serve hot.
Notes
For best texture, freeze broth and solids separately. Refrigerate your soup for up to 3-4 days.