Scale

1 lb boneless skinless chicken breasts or thighs

1 tbsp olive oil

1 small onion, diced

2 carrots, sliced

2 celery stalks, sliced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

8 cups chicken broth

Salt and black pepper, to taste

To finish:

6 oz egg noodles

2 tbsp soy sauce or tamari

2 green onions, sliced

Optional add-ins:

Fresh parsley

Lemon juice

Sesame oil

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery and sauté until softened.

3. Stir in garlic and ginger and cook until fragrant.

4. Add chicken and chicken broth.

5. Season with salt and pepper.

6. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until chicken is cooked through.

7. Remove chicken, shred it, and return it to the pot.

8. Add egg noodles and cook until tender.

9. Stir in soy sauce and green onions.

10. Taste and adjust seasoning.

11. Serve hot.

• Ginger and garlic boost flavor and warmth.

• Add chili oil or sriracha for heat.

• Leftovers keep well for 2–3 days.

Keywords: ginger garlic chicken noodle soup, comforting chicken soup, easy chicken noodle soup