Garlic Ginger Chicken and Mushroom Noodle Soup
A warm, simple bowl of comfort with bright ginger and garlic flavors, this Garlic Ginger Chicken and Mushroom Noodle Soup is easy to make and rich in protein.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 inch piece ginger, grated
- 6 cups chicken broth
- 4 oz noodles (e.g., egg noodles or rice noodles)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 pieces green onions, chopped
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, heat sesame oil over medium heat.
- Add garlic and ginger, and sauté until fragrant.
- Add chicken breasts and brown on both sides.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir in mushrooms and noodles; cook until noodles are tender.
- Add soy sauce, salt, and pepper.
- Serve hot, garnished with chopped green onions.
Notes
Store the soup in an airtight container in the fridge for up to 3 days. For freezing, cool fully, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.