Description
A comforting bowl of warm soup filled with tender chicken, vibrant veggies, and the healing goodness of ginger.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup egg noodles
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 carrots, sliced
- 1 celery stalk, sliced
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Heat a small amount of oil in a large pot over medium heat.
- Add the chopped onion, minced ginger, and garlic.
- Sauté until fragrant.
- Add the sliced carrots and celery, and cook for another 3-4 minutes.
- Pour in the chicken broth and gently place the chicken breasts into the pot.
- Bring to a boil.
- Reduce heat and let it simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken from the pot and shred it using forks.
- Return the shredded chicken to the pot.
- Add the egg noodles and cook according to package instructions.
- Season with salt and pepper to taste.
- Serve hot and garnish with fresh herbs.
Notes
Feel free to swap out vegetables or proteins based on what you have available. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg