Description
Comforting and flavorful chicken soup infused with ginger, garlic, and herbs – perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 cups chicken broth (low sodium preferred)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2-inch piece of ginger, peeled and minced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces egg noodles (or your favorite type of noodle)
- Fresh parsley, chopped
- Green onions, sliced
- Lemon wedges
Instructions
1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Toss to coat evenly.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pot and set aside.
3. Build the Soup Base: Add the remaining 2 tablespoons of olive oil to the pot. Reduce the heat to medium.
4. Add the minced garlic and ginger to the pot and cook for 1-2 minutes, or until fragrant.
5. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, or until the vegetables are softened.
6. Pour in the chicken broth. Add the dried thyme, dried rosemary, red pepper flakes (if using), and bay leaf. Stir to combine.
7. Return the browned chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
8. After simmering, remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed.
9. Add the Noodles (Optional): If using noodles, bring the soup back to a gentle simmer. Add the egg noodles (or your preferred type of noodle) to the pot.
10. Cook the noodles according to the package directions, usually about 7-10 minutes, or until they are tender.
11. Serve and Garnish: Ladle the soup into bowls. Garnish with fresh parsley and green onions. A squeeze of fresh lemon juice adds a bright and refreshing touch. Serve immediately.
Notes
Spice Level: Adjust the amount of red pepper flakes to your liking.
Vegetable Variations: Feel free to add other vegetables to the soup, such as mushrooms, spinach, or kale.
Protein Options: While this recipe calls for chicken thighs, you can also use chicken breasts. Shredded rotisserie chicken is also a great shortcut. For a vegetarian option, substitute the chicken with chickpeas or white beans.
Noodle Alternatives: If you don’t have egg noodles, you can use other types of noodles, such as ditalini, orzo, or even rice noodles. For a gluten-free option, use gluten-free pasta or rice.
Broth Enhancements: For an even richer flavor, use homemade chicken broth. You can also add a splash of soy sauce or fish sauce to the soup for umami. A tablespoon of tomato paste added when sautéing the vegetables can also deepen the flavor.
Make-Ahead Instructions: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. If you’re making it ahead, it’s best to cook the noodles separately and add them when you’re ready to serve the soup.
Freezing Instructions: Ginger Garlic Chicken Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop. Again, it’s best to cook the noodles separately if you plan to freeze the soup.
Serving Suggestions: Serve this soup with a side of crusty bread for dipping. It’s also delicious with a dollop of sour cream or Greek yogurt. For a complete meal, serve it with a side salad.
Health Benefits: Ginger and garlic are known for their anti-inflammatory and immune-boosting properties. This soup is a great way to soothe a sore throat and boost your immune system during cold and flu season. The chicken provides protein, and the vegetables provide essential vitamins and minerals.
Troubleshooting:
Soup is too bland: Add more salt, pepper, or a splash of soy sauce or fish sauce. You can also add a squeeze of lemon juice to brighten the flavors.
Soup is too thick: Add more chicken broth to thin it out.
Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Noodles are mushy: Be careful not to overcook the noodles. Cook them separately and add them to the soup just before serving.
Ingredient Substitutions:
Chicken thighs: Can be substituted with chicken breasts, shredded rotisserie chicken, or chickpeas for a vegetarian option.
Egg noodles: Can be substituted with any type of noodle, rice, or gluten-free pasta.
Chicken broth: Can be substituted with vegetable broth or water (but the flavor will be less rich).
Olive oil: Can be substituted with any type of cooking oil, such as canola oil or vegetable oil.
Fresh ginger: Can be substituted with ground ginger (use 1/2 teaspoon ground ginger for every 1 inch of fresh ginger).
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg