Ingredients
Scale
- 1 pound chicken thighs
- 4 cups chicken broth
- 2 cups egg noodles
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Add chicken thighs, carrots, and celery; cook until chicken is browned.
- Pour in chicken broth and bring to a simmer.
- Add egg noodles and cook until tender.
- Stir in soy sauce, salt, and pepper; heat through.
- Serve hot and enjoy!
Notes
- For extra flavor, let the soup simmer longer to develop the taste.
- Garnish with green onions or cilantro for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg