Description
A comforting soup featuring tender chicken, aromatic ginger, garlic, and satisfying egg noodles in a rich broth.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional crusty bread on the side
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent, about 5 minutes.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the shredded chicken, sliced carrots, and celery to the pot. Cook for about 10 minutes until the vegetables soften.
- Stir in the egg noodles and cook according to the package instructions until al dente, usually around 6-8 minutes.
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls, garnishing with fresh parsley. Serve hot.
Notes
Serve with a squeeze of fresh lemon juice for added brightness. Great for leftovers; flavors meld and improve after storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian