Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 2 cups spinach or bok choy
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the chopped onion and sauté until it turns translucent, about 3-5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add in the cooked chicken and egg noodles, cooking until the noodles are tender, about 5-6 minutes.
- Incorporate the spinach or bok choy and stir until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions.
Notes
For a spicy kick, add sliced jalapeños or sriracha. Use homemade broth for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg