Description
A soothing, homemade chicken noodle soup infused with fresh ginger and garlic, perfect for cozy days and comforting meals.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced (1 cup / 150 g)
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3 carrots, sliced (1 cup / 130 g)
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2 celery stalks, sliced (¾ cup / 90 g)
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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8 cups chicken broth (1.9 liters)
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1 pound boneless, skinless chicken breast (450 g)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon turmeric powder (optional)
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1 teaspoon dried thyme
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6 ounces egg noodles (170 g)
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2 tablespoons fresh parsley, chopped
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1 tablespoon lemon juice (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes.
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Stir in garlic and ginger and cook for 1 minute until fragrant.
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Add chicken broth, chicken breasts, salt, pepper, turmeric, and thyme. Simmer for 18–20 minutes.
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Remove chicken, shred it, and return it to the pot.
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Add egg noodles and cook for 6–8 minutes until tender.
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Stir in parsley and lemon juice. Adjust seasoning and serve hot.
Notes
For best leftovers, store noodles separately from the soup. Adjust ginger and garlic amounts to suit your taste preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes