Can I make this soup in advance?

Absolutely! Ginger Garlic Chicken Noodle Soup can be made ahead of time. Simply store the soup in airtight containers and keep it in the refrigerator for up to three days. When you're ready to enjoy it, reheat on the stove until warmed. If you add noodles, cook them separately to avoid mushiness.

Is there a vegetarian version of this soup?

Yes! To make a vegetarian version, replace the chicken with tofu and use vegetable broth in place of chicken broth. You can also add different vegetables like mushrooms and peas to maintain a hearty texture.

What is the best way to store leftovers?

To store leftovers, let the soup cool before transferring it to an airtight container. It can be kept in the fridge for about 3 days. If you want to archive a longer shelf life, freezing is an excellent option. Just remember to keep the noodles separate until serving.

What can I serve with this soup?

Ginger Garlic Chicken Noodle Soup pairs beautifully with crusty bread, a fresh garden salad, or even spring rolls as an appetizer. If you want something light, try serving it with cucumber salad.

How can I spice it up?

To add a little kick to your soup, include red pepper flakes or fresh sliced chilies while cooking. For an extra layer of flavor, consider adding a dash of soy sauce, sesame oil, or lime juice before serving.

Ginger Garlic Chicken Noodle Soup: Easy And Flavorful Recipe

Ingredients

Units Scale

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 cloves garlic, minced
1 medium onion, sliced
2 large carrots, julienned
1 bell pepper, sliced
2 cups bok choy or spinach
1 package (8 ounces) egg noodles or rice noodles
3 green onions, sliced
Salt and pepper, to taste

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Instructions

Heat vegetable oil in a large pot over medium heat. Add onions and sauté for about 2-3 minutes until translucent. Stir in ginger and garlic, cooking for another minute.
Add sliced chicken breast, stirring frequently until no longer pink, about 5 minutes. Pour in chicken broth and water, bringing the mixture to a boil.
Once boiling, add julienned carrots and sliced bell pepper, followed by bok choy or spinach. Simmer for an additional 3-5 minutes.
Introduce egg noodles, cooking according to package directions, around 4-5 minutes. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with sliced green onions.

Notes

Consider adding soy sauce or sesame oil for enhanced flavor. Adjust seasoning to taste.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg