Chinese Chicken Noodle Soup
This is a favorite soup to make when it’s cold and chilly outside. It’s so easy to make and is packed with vegetables, ginger and garlic.
Ingredients
- 1 1/2 cups noodles
- 3 cups low sodium chicken broth
- 1 clove garlic, minced
- 4 thin slices of ginger
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 10 thin slices of carrots
- 1/2 tbsp chopped fresh scallions
- Optional: garlic oil, if you're looking for something more indulgent, this really will boost the flavor of your soup
- 2 garlic cloves, minced
- 1 tbsp oil
Instructions
- Boil your noodles until they are al dente. Drain and set aside.
- In a medium pot, add broth, 1 clove of minced garlic, ginger, broccoli, cauliflower and carrots. Bring broth to a simmer and allow all ingredients inside to cook. When they are just about done, add in the noodles. Let them cook for about 30 seconds to 1 minute. Add salt and pepper to taste if needed. Pour into large bowl and top with fresh scallions before serving.
- If desired, you can add a garlic oil into your chicken noodle soup. To make garlic oil, cook garlic and oil on low heat over stove until the garlic turns a golden brown. Pour garlic and oil on top of soup bowl, and stir briefly into the broth.
Serving: 0.5of recipe, Calories: 324kcal, Carbohydrates: 46g, Protein: 14g, Fat: 10g, Saturated Fat: 1g, Sodium: 137mg, Fiber: 3g, Sugar: 3g, NET CARBS: 43
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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