Ginger Chicken Noodle Soup (Gluten Free!)
Ginger Chicken Noodle Soup is a comforting traditional chicken noodle soup with an Asian-inspired twist, featuring ginger, garlic, and sesame.
Equipment
- Dutch oven
- Bowl
- pot
Ingredients
Vegetables
- 1 teaspoon olive oil
- 1.5 cups sliced carrots (4-5 carrots)
- 2 stalks celery (about 1 cup)
- 3 green onions sliced
- 2 cloves garlic
- 1.5 tablespoon fresh ginger
- 2 teaspoon toasted sesame oil
- 3-5 tablespoon low-sodium gluten free Tamari (or soy sauce or coconut aminos)
- 8 cups low-sodium or no salt added chicken broth
- 0.25-0.33 cups cilantro
Protein
- 12 oz cooked cubed or shredded chicken
Noodles
- 4 oz wide rice noodles *
Instructions
Preparation Steps
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add carrots and celery and cook 5-6 minutes over medium heat to soften.
- Add green onion, garlic, and ginger. Cook 1 minute.
- Add sesame oil, 3 Tbsp. tamari, chicken, broth, and cilantro.
- Bring soup to a boil over high heat, then reduce heat to a simmer. Simmer 15-20 minutes to allow flavors to blend. Taste and add additional tamari, sesame oil, or cilantro, as desired.
- While the soup is simmering, soak your noodles. Place rice noodles in a bowl or container and cover with hot water. Soak 15-20 minutes to soften, then drain water.
- Add noodles to your soup and cook an additional 5 minutes or so to let the noodles finish softening. Serve warm!
Notes
*If you can’t find wide rice noodles, look for the thinner rice noodles (often called Pad Thai noodles). They soak for only 8-10 minutes. I don’t recommend rice vermicelli (super thin rice noodles) for this soup, since they can get mushy fast.
Nutrition
Serving: 1cupCalories: 111kcalCarbohydrates: 13.1gProtein: 10gFat: 2.1gSaturated Fat: 0.3gCholesterol: 16mgSodium: 782.4mgFiber: 1.1gSugar: 1.7g
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