Some meals feel like a hug from the inside, and this ginger scallion chicken noodle soup is exactly that. It’s the kind of dish I crave when the air turns crisp and the world outside seems to slow down. There’s a magic in the way the fresh ginger and scallions fill the kitchen with their bright, earthy aroma. It’s a scent that promises comfort and care. The moment I take the first spoonful, the warmth spreads gently, chasing away the chill and easing the day’s worries.
I remember a quiet evening not long ago when the wind rattled the windows and the sky was a deep shade of twilight blue. I stirred this soup slowly, watching the noodles soften and the spinach leaves wilt into the rich broth. The subtle kick of ginger mingled with the savory chicken created a melody of flavors that felt like home. It’s that simple, satisfying kind of food that lingers in your memory long after the bowl is empty.
- Bright, fresh ginger and scallions create a fragrant and soothing broth.
- Shredded chicken adds hearty protein without heaviness.
- Egg noodles bring a tender, comforting texture to every bite.
- Baby spinach adds a pop of color and fresh greens effortlessly.
- Ready in under an hour, perfect for cozy dinners or lunch on the go.
If you’re worried about leftovers, this soup keeps well in the fridge for a few days—just reheat gently to preserve the noodles and flavors. It’s a great option for those busy weeks when you need a quick, nourishing meal that still feels homemade.
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Ginger Scallion Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
A comforting and flavorful chicken noodle soup infused with fresh ginger and scallions, perfect for chilly days or when you need a soothing meal.
Ingredients
2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and finely minced
4 scallions, white and green parts separated, thinly sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
6 ounces egg noodles
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup baby spinach leaves
Instructions
Heat vegetable oil in a large pot over medium heat.
Add minced ginger, the white parts of the scallions, and minced garlic to the pot. Sauté for 2-3 minutes until fragrant.
Pour in the chicken broth and bring to a boil.
Add the egg noodles to the boiling broth and cook according to package instructions, about 6-8 minutes, until tender.
Stir in the shredded cooked chicken, soy sauce, salt, and black pepper.
Simmer the soup for an additional 5 minutes to allow flavors to meld and chicken to heat through.
Add the baby spinach leaves and cook for 1-2 minutes until wilted.
Remove from heat and stir in the green parts of the scallions.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I use different noodles? Yes, feel free to swap egg noodles for your favorite type, though cooking times may vary.
Is this soup spicy? It has a gentle warmth from the ginger but isn’t spicy hot, making it approachable for all tastes.
Can I make this soup vegetarian? You can omit the chicken and use vegetable broth, but the shredded chicken really rounds out the flavor.
How long does it keep? Store in the refrigerator for up to 3 days. Avoid freezing to keep the noodles from getting mushy.
The next time the temperature drops or you just need something soothing, this ginger scallion chicken noodle soup will be waiting to warm you up. Save it, print it, make it—and savor every cozy spoonful.