Description
Classic Ginger Garlic Chicken Noodle Soup: Your ultimate comforting bowl. Easy to make, packed with flavor, and perfect for cozy nights.
Ingredients
Scale
- Soup Base Essentials:
- 8 cups chicken broth, low sodium
- 1.5 lbs boneless, skinless chicken thighs
- 8 oz egg noodles
- Aromatics & Flavor Boosters:
- 1 tbsp olive oil or neutral oil
- 3-inch piece fresh ginger, grated
- 6–8 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- Seasonings & Finishing Touches:
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 3–4 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Prep Your Aromatics: First things first, get all your chopping done. Mince that glorious garlic, grate your fresh ginger (watch those knuckles!), dice the onion, and slice up the carrots and celery. I always feel so accomplished when I have everything ready to go, even if my cutting board looks like a war zone afterward. This is where the kitchen starts smelling amazing, honestly.
- Sauté the Flavor Base: Heat a bit of oil in a large pot or Dutch oven over medium heat. Toss in your diced onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften. Then, add the minced garlic and grated ginger. Oh, that smell! Stir constantly for just a minute until fragrant; you don’t want the garlic to burn, trust me, I’ve done that, and it’s not fun.
- Bring on the Chicken & Broth: Nestle your chicken thighs into the pot with the sautéed veggies. Pour in all 8 cups of chicken broth. Bring the whole thing to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through and super tender. Don’t rush this part; the flavors are really melding here!
- Shred the Chicken & Cook Noodles: Carefully remove the cooked chicken thighs from the pot and set them aside to cool slightly. While they’re cooling, crank up the heat and add your egg noodles to the simmering broth. Cook according to package directions, usually 5-7 minutes, until they’re tender. Meanwhile, use two forks to shred the chicken. It should fall apart easily, a sign of perfectly cooked chicken!
- Combine and Season Your Classic Ginger Garlic Chicken Noodle Soup: Once the noodles are done, return the shredded chicken to the pot. Stir in the soy sauce and white pepper. Taste it here! This is your moment to adjust. Does it need a little more salt? A dash more soy sauce? Trust your taste buds; mine are usually screaming for more flavor, so I tend to add a bit extra.
- Serve It Up: Ladle generous portions of the hot Classic Ginger Garlic Chicken Noodle Soup into bowls. Drizzle each serving with a tiny bit of sesame oil – remember, it’s a finisher! Garnish with plenty of fresh green onions and chopped cilantro. It should look vibrant, smell incredible, and taste like pure comfort. Enjoy your cozy bowl!