Name: Ginger Garlic Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken breast, thinly sliced; 4 cups chicken broth; 2 cups water; 2 tablespoons fresh ginger, grated; 4 garlic cloves, minced; 1 medium onion, sliced; 2 large carrots, julienned; 1 bell pepper, sliced (any color); 2 cups bok choy or spinach; 1 package (8 ounces) egg noodles or rice noodles; 3 green onions, sliced (for garnish); Salt and pepper to taste

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Introduction

This Ginger Garlic Chicken Noodle Soup is a warm, comforting dish packed with fresh flavors and tender chicken. It’s perfect for cozy evenings or when you need a soothing meal that’s both hearty and light.

The image shows a white bowl filled with a soup that has multiple layers. At the bottom, there is a light yellow broth with a clear texture. On top of the broth, there are bright green spinach leaves and slices of light brown cooked chicken arranged around the bowl. Red chili slices and small green onion pieces are sprinkled evenly over the soup, adding a fresh and colorful touch. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
4 cups chicken broth
2 cups water
2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1 medium onion, sliced
2 large carrots, julienned
1 bell pepper, sliced (any color)
2 cups bok choy or spinach
1 package (8 ounces) egg noodles or rice noodles
3 green onions, sliced (for garnish)
Salt and pepper to taste

Instructions

Step 1: Heat vegetable oil in a large pot over medium heat.
Step 2: Add the sliced chicken breast, season with salt and pepper, and sauté until fully cooked, about 5-7 minutes.
Step 3: Add the sliced onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes until fragrant.
Step 4: Pour in the chicken broth and water, then bring the mixture to a rolling boil.
Step 5: Add the julienned carrots and sliced bell pepper. Cook for 5 minutes until the vegetables begin to soften.
Step 6: Stir in the egg noodles and cook according to the package instructions, usually 5-7 minutes.
Step 7: About 2 minutes before the noodles are done, add the bok choy or spinach and stir until wilted.
Step 8: Taste the broth and adjust seasoning with salt and pepper if needed.
Step 9: Serve hot, garnished with sliced green onions.

Tips & Variations

For extra depth, add a splash of soy sauce or a teaspoon of sesame oil before serving.
Swap chicken breast for thighs if you prefer juicier meat.
Use rice noodles for a gluten-free option.
Add mushrooms or frozen peas for extra veggies.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the noodles and prevent drying out. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A white bowl filled with a clear soup showing multiple layers: at the bottom are light yellow noodles, soft and curly; on top of the noodles are bright green leafy vegetables and slices of pale white chicken with slight brown edges; thin red chili slices and small green herbs float gently on the surface, mixed with a light broth that looks warm and inviting. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and refrigerate it. It’s best to add the greens and noodles just before serving to keep their texture fresh.

Can I use pre-cooked chicken instead?

Absolutely. If using pre-cooked chicken, add it during the last few minutes of cooking to heat through without overcooking.