Ginger Chicken Noodle Soup Carrots Celery
ginger chicken noodle soup is warm, comforting, and packed with flavor. Made with fresh ginger, tender chicken, and wholesome carrots and celery, it's the perfect dish for cold days, meal prep, or when you're feeling under the weather.
Equipment
- Large soup pot or Dutch oven
- Sharp Knife
- Cutting Board
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Tongs or two forks (for shredding chicken)
- Strainer (optional, for a clearer broth)
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 tablespoon fresh ginger, grated or sliced
- 3 cloves garlic, minced
- 6 oz egg noodles (or rice noodles for gluten-free)
- 1 tablespoon olive oil
- 1 teaspoon soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley or green onions for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant.
- Cook Vegetables: Add carrots and celery, cooking for 2-3 minutes until slightly softened.
- Simmer Chicken: Pour in chicken broth and add chicken breasts. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred Chicken: Remove chicken, shred with forks, and return to the pot.
- Add Noodles: Stir in noodles and cook according to package instructions.
- Final Touches: Add soy sauce, lemon juice, salt, and pepper. Stir and adjust seasoning to taste.
- Serve & Enjoy: Ladle into bowls and garnish with parsley or green onions.
Notes
- Store leftovers in an airtight container for up to 4 days.
- For a low-carb version, use zucchini noodles instead.
- For extra spice, add red pepper flakes or sriracha.