Soothing Ginger Garlic Chicken Noodle Soup is your nourishing and healthful friend when you are nursing a cold or just want a bowl of warm goodness for your tummy.

Estimated reading time: 3 minutes

Soothing Ginger Garlic Chicken Noodle Soup

Hi Everyone, Soothing Ginger Garlic Chicken Noodle Soup is infused with aromatic rosemary essence, has soothing ginger and healthful garlic, onions, carrots, and either green beans OR celery.

Use what you have; this is an all roads lead to delicious soup situation 🙂

There's plenty of protein from the chicken and we usually use boneless, skinless chicken breast cut up into bite-size pieces.

You can also use cut up chicken tenders or thin-sliced chicken or even leftover chicken.

Ingredients for Soothing Ginger Garlic Chicken Noodle Soup

• 10-12 cups (5 quarts, 1.5 L) water *you can substitute chicken broth or bone broth, or vegetable broth
• 2 tablespoons regular olive oil
• 3 tablespoons chicken soup base or bouillon (we like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refridgerator!)
• 2 medium yellow onions, chopped
• 3 cups chopped celery (1 celery heart) OR the same amount chopped fresh green beans
• 1 ¼ cup chopped carrots
• 2-4 tablespoons freshly minced ginger root
• 2-4 cloves garlic, minced
• 2 rosemary sprigs (fresh or dried)
• Optional: your favorite kind of cooked pasta to have in the soup
• kosher salt and fresh, cracked pepper to taste

This Soothing Ginger Garlic Chicken Noodle Soup got us through the post-holiday season.

I have made so many iterations of chicken soup over the years but this one is just what we needed after being tired and sick in December.

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What’s your favorite chicken soup?

Let me know in the comments below!

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Soothing Ginger Garlic Chicken Noodle Soup

Yield: 10 -12 cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Soothing Ginger Garlic Chicken Noodle Soup is your nourishing and healthful friend when you are nursing a cold or just want a bowl of warm goodness for your tummy.

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Ingredients

• 10-12 cups (5 quarts, 1.5 L) water *you can substitute chicken broth or bone broth, or vegetable broth
• 2 tablespoons regular olive oil
• 3 tablespoons chicken soup base or bouillon, (we like Reduced Sodium Better than Bouillon Chicken Base)
• 2 medium yellow onions, chopped
• 3 cups chopped celery, (1 celery heart) OR the same amount chopped fresh green beans
• 1 ¼ cup chopped carrots
• 2-4 tablespoons freshly minced ginger root
• 2-4 cloves garlic, minced
• 2 rosemary sprigs, (fresh or dried)
• kosher salt and fresh, cracked pepper to taste
• Optional: your favorite kind of cooked pasta to have in soup, (we use Penne pasta )

Instructions

1. If using pasta, cook pasta according to directions on the package and set it aside.
2. In a dutch oven or large soup pot, heat 10-12 cups of water with soup base/bouillon. Alternately, you can use chicken broth, bone, or vegetable stock broth.
3. In a large skillet (with a lid), heat olive oil over medium-high heat. Place chicken breasts, season each side with a pinch of kosher salt and fresh cracked pepper. Sprinkle the minced garlic over the chicken breasts. Place rosemary sprigs over the chicken as it's cooking. Cook each side until golden brown and cooked through. Cooking time will depend on thickness, for a regular chicken breast, this is usually 5 minutes each side. Make sure rosemary sprigs are not touching the skillet so they don't burn. You can test the chicken to see if it's cooked by taking out the thickest piece and slicing through it. Juices should run clear and it should be white throughout with no pink meat.
4. You can cook the vegetables with the chicken, they will take 8-10 minutes or until tender, so you can add those in once the chicken is started. Add the carrots, celery, onions all around the chicken breasts. Adjust the heat, if it's getting too hot. Stir the mixture every few minutes to ensure even cooking. When the chicken is done, take it out and chop it into bite-size cubes, and put it into the chicken broth. Remove the rosemary and discard. Add the minced ginger at the very end and mix with the vegetables in the skillet and then add to the chicken broth. Scrap any drippings from the pan into the soup pot. Bring the soup to a boil and stir. More salt and pepper to taste. Serve and enjoy! This soup also tastes excellent the next day as leftovers.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 426mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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