Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 tablespoons soy sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare all ingredients: chop onion, slice carrots and celery, shred chicken.
- Sauté onion in olive oil until translucent, then add garlic and ginger.
- Pour in chicken broth, bring to boil, then add carrots and celery; cook for 5 minutes.
- Add chicken and noodles, reduce heat, and simmer until noodles are tender.
- Add soy sauce, season with salt and pepper, adjust to taste.
- Serve soup in bowls, garnished with fresh parsley.
Notes
- Feel free to add red pepper flakes for extra heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken noodle soup, comfort food, easy soup recipe