Ginger Scallion Chicken Noodle Soup
A comforting and flavorful chicken noodle soup infused with fresh ginger and scallions, perfect for warming up on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and finely minced
4 scallions, thinly sliced (white and green parts separated)
3 cloves garlic, minced
6 cups chicken broth
2 boneless, skinless chicken breasts (about 1 pound)
4 ounces dried egg noodles
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced ginger and the white parts of the scallions to the pot and sauté for 2-3 minutes until fragrant.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Pour in the chicken broth and bring to a boil.
Add the chicken breasts to the boiling broth. Reduce heat to a simmer and cook for 15-20 minutes until the chicken is cooked through.
Remove the chicken breasts from the pot and set aside to cool slightly.
Add the dried egg noodles to the simmering broth and cook according to package instructions, usually about 5-7 minutes, until tender.
While the noodles cook, shred the cooked chicken breasts into bite-sized pieces using two forks.
Return the shredded chicken to the pot.
Stir in the soy sauce and sesame oil.
Season the soup with salt and freshly ground black pepper to taste.
Add the green parts of the scallions to the soup and stir.
Ladle the soup into bowls and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for squeezing over the soup.