Ginger Chicken Noodle Soup with Scallions

• 2 tablespoons vegetable oil
• 1 tablespoon grated fresh ginger
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups chicken broth
• 1/2 teaspoon ground white pepper
• 2 cups shredded cooked chicken (optional, for quick prep)
• 8 ounces egg noodles
• 3 scallions, thinly sliced
• Salt to taste
• 2 cups shredded cooked chicken (optional, for quick prep)
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro (optional)

Steps

1. 1 Heat oil in a large pot over medium heat. Add ginger and onion, sauté until fragrant and translucent.
2. 2 Add garlic and chicken pieces, cook until chicken is no longer pink.
3. 3 Pour in chicken broth and add white pepper. Bring to a boil.
4. 4 Add egg noodles and cook according to package instructions until al dente.
5. 5 Stir in scallions and adjust salt to taste. Simmer for another 2 minutes.
6. 6 Serve hot with lime wedges and cilantro, if desired.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add a splash of soy sauce for extra umami.
• Include mushrooms or baby corn for added texture.

Substitutions

• Use rice noodles if you prefer a gluten-free option.
• Substitute chicken with tofu for a vegetarian version.

Pairings

• Steamed jasmine rice
• Asian sesame balls for dessert

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• If using shredded cooked chicken, skip step 2 and add it with the noodles.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a fresh green salad for a complete meal.

FAQ