Ingredients
Main Ingredients
- 1 tablespoon olive oil For cooking the vegetables
- 1 onion, chopped Adds sweetness and flavor
- 3 cloves garlic, minced Adds a rich aroma
- 1 tablespoon fresh ginger, grated Essential for flavor
- 4 cups chicken broth Use low-sodium if preferred
- 2 cups cooked chicken, shredded Leftover chicken works well
- 2 cups egg noodles Can substitute with other noodles
- 2 medium carrots, sliced For sweetness and nutrition
- 2 ribs celery, sliced Adds crunch and flavor
- to taste salt and pepper For seasoning
- to taste Fresh parsley for garnish Enhances presentation
Method
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, and ginger, cooking until the onion is translucent.
- Pour in the chicken broth and bring to a boil.
- Add sliced carrots and celery, cooking until tender.
- Stir in the cooked chicken and egg noodles, seasoning with salt and pepper.
- Simmer until the noodles are cooked.
- Serve hot, garnished with fresh parsley.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 24gFat: 10gSaturated Fat: 1.5gSodium: 750mgFiber: 2gSugar: 3g
Notes
To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it in freezer-safe containers for up to 3 months. Customize with your choice of vegetables or proteins.
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