Ginger Garlic Chicken Noodle Soup

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A comforting bowl of homemade Ginger Garlic Chicken Noodle Soup filled with rich flavors from chicken, ginger, and garlic.

Scale

2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
4 cups chicken broth
2 cups water
2 carrots, sliced
2 stalks celery, sliced
2 cups egg noodles or your preferred noodles
1 cup bok choy or spinach
1 teaspoon soy sauce (optional)
Salt and pepper to taste
Fresh cilantro or green onions for garnish

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Heat the vegetable oil in a large pot over medium heat.
Add the chicken pieces to the pot and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.
Add the diced onion, garlic, and ginger to the same pot. Sauté for 2-3 minutes until fragrant.
Pour in the chicken broth and water. Stir well to combine.
Incorporate the sliced carrots and celery. Bring the mixture to a boil.
Reduce the heat and let it simmer for 15 minutes until the vegetables are tender.
Return the browned chicken back into the pot, along with the soy sauce (if using).
Stir in the noodles and cook according to package instructions, usually around 5-7 minutes.
Add bok choy or spinach in the last few minutes of cooking to wilt.
Taste the soup and season with salt and pepper as needed.
Ladle the soup into bowls, garnishing with fresh cilantro or green onions.