Ginger Garlic Chicken Noodle Soup

Ingredients

• 300 g boneless skinless chicken breast
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 medium carrots, thinly sliced
• 1 stalk celery, thinly sliced
• 2 stalks green onions, sliced
• 3 cups chicken broth (low-sodium if possible)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 180 g noodles (egg noodles or ramen-style noodles)
• 1 tbsp neutral oil
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into thin bite-size pieces. Grate ginger, mince garlic, slice carrots and celery, and slice green onions.

2. 2

   Cook chicken and aromatics (about 10 minutes): Heat oil in a pot over medium-high heat. Add chicken, season with pepper, and cook until mostly cooked through, about 4–5 minutes. Add ginger and garlic and cook 1 minute until fragrant.

3. 3

   Simmer soup base (about 10 minutes): Add broth, soy sauce, carrots, and celery. Bring to a simmer and cook until vegetables are tender-crisp, about 8–10 minutes.

4. 4

   Cook noodles (about 5 minutes): Add noodles and cook until just al dente according to package directions (typically 3–5 minutes). Stir in sesame oil and adjust salt/pepper if needed.

5. 5

   Serve: Ladle into bowls and top with green onions.