Printginger chicken noodle soup with carrots and celery
A comforting and nourishing ginger chicken noodle soup with carrots and celery, perfect for chilly days.
- Prep Time: 15-20 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 4 cups chicken broth (homemade or store-bought)
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 8 ounces egg noodles (or your favorite noodle type)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Prepare the chicken by trimming excess fat and cutting it into bite-sized pieces.
- Chop the carrots and celery into small pieces.
- Sauté the garlic and ginger in olive oil until fragrant.
- Combine the chicken and vegetables in the pot, seasoning with salt and pepper.
- Add chicken broth and soy sauce, bringing to a simmer.
- Cook the noodles separately according to package instructions.
- Serve the soup with noodles, garnished with parsley or green onions.
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasoning to taste as you cook.
- Store leftovers in an airtight container for up to three days.
- Freeze soup for up to three months, separating noodles if possible.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g