Ginger Chicken Noodle Soup is a Asian take on the classic comfort food soup. Shredded chicken and veggies are cooked in a flavorful broth with fresh ground ginger. Ramen style noodles are added before serving.
Add 2 cups of water and chicken bouillon to a medium saucepan. Whisk until bouillon powder dissolves then add in chicken breast and heat over medium high. Bring to a boil, then reduce slightly and cook for 10-12 minutes until the internal temperature of the chicken is 165 degrees F.
1 large chicken breast, 1 teaspoon chicken bouillon
Remove chicken from the saucepan and place on a cutting board. Discard cooking liquids. Shred chicken breast.
Soup
Add a splash of olive oil to a large saucepan over medium-high heat. Add in carrots, celery and onion and cook for 5-7 minutes, stirring frequently until vegetables have softened.
1 cup carrots, 1 cup celery, 1 cup onion
Reduce heat to medium and add in garlic and ginger. Cook for 1-2 minutes more until garlic becomes fragrant. Add in the chicken bouillon and 6 cups of water. Stir until combined. Bring to a simmer.
Then add in the shredded chicken and cook 5 minutes. Add in the mushrooms and cook 3-4 minutes more until mushrooms have softened.
6 oz mushrooms
Meanwhile, add water to another saucepan and cook ramen noodles until they're just softened, 2-3 minutes over high heat. Drain the water and set aside.
2 packages ramen noodles
Assembly and Toppings
Ladle chicken and vegetables into bowls. Divide ramen noodles into bowls.
Top soup with cilantro, green onions and a squeeze of lemon juice. Serve immediately.
2 tablespoon cilantro, 2 tablespoon green onions, ½ large lemon
Notes
Store cooked ramen noodles separately from the soup, otherwise they'll absorb all of the stock from the soup.