Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 6 cups chicken broth
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 4 ounces egg noodles
- 2 carrots, sliced
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: soy sauce or sesame oil for extra flavor
Instructions
- In a large pot, heat chicken broth over medium heat.
- Add minced ginger and garlic, and cook until fragrant.
- Stir in the carrots and let them simmer until tender.
- Add the shredded chicken and egg noodles to the pot.
- Cook until the noodles are tender, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Use freshly minced ginger for the brightest flavor. Store leftovers in an airtight container and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg