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