Ginger Chicken Noodle Soup
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.
Servings: 6 servings
Calories: 203kcal
Ingredients
Chicken:
- 1 large chicken breast
- 1 teaspoon chicken bouillon
Soup
- 1 cup carrots diced (approximately 2 large carrots)
- 1 cup celery diced (approximately 2 stalks)
- 1 cup onion diced (approximately 1 medium onion)
- 6 oz mushrooms sliced
- 2 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon chicken bouillon
- 2 packages ramen noodles
Toppings
- 2 tablespoon cilantro chopped
- 2 tablespoon green onions chopped
- ½ large lemon
Instructions
Chicken
- Trim any fat from the chicken breast.
- 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.2 tablespoon garlic, 1 tablespoon ginger, 2 tablespoon chicken bouillon
- 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.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 26g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 675mg | Potassium: 466mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3686IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
