Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups noodles (egg or rice noodles)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering.
- Add the sliced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Pour in the chicken broth and bring to a rolling boil.
- Add the shredded chicken, sliced carrots, and celery. Reduce heat and let it simmer until the vegetables are tender, around 10 minutes.
- Toss in the noodles and cook according to package instructions until al dente, usually 3-5 minutes.
- Season with salt and pepper to taste, giving it a final stir.
- Serve hot, garnished with chopped green onions.
Notes
For a richer flavor, consider using chicken fat instead of vegetable oil. Adding fresh lime juice before serving enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg