Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 lb
- Chicken broth: 8 cups
- Egg noodles: 8 oz
- Carrots: 1 cup, sliced
- Celery: 1 cup, sliced
- Green onions: 1/4 cup, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tbsp, grated
- Soy sauce: 1/4 cup
- Sesame oil: 1 tsp
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, bring the chicken broth to a boil.
- Add the chicken breasts, carrots, celery, garlic, and ginger. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it.
- Add the egg noodles to the pot and cook according to package directions, or for about 5 minutes.
- Stir in the shredded chicken, soy sauce, sesame oil, green onions, salt, and pepper.
- Simmer for another 5 minutes, or until the flavors are well combined.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Comforting and flavorful
- Rich in protein and carbohydrates
- Customizable with desired vegetables and seasonings
User Comments:
"This soup was a hit with my family! It was easy to make and packed with flavor. The chicken was tender and juicy, and the noodles were perfectly cooked."
"I loved the hint of ginger and garlic in this soup. It's a great way to warm up on a cold night."
"I added some chopped shiitake mushrooms and baby bok choy to the soup and it turned out amazing. This is a versatile recipe that can be tailored to your own taste preferences."
Special Precautions and Tips:
- Use a good quality chicken broth for best flavor.
- If you don't have shredded chicken, you can substitute with rotisserie chicken.
- Adjust the amount of soy sauce and seasonings to taste.
- Garnish with additional green onions or chopped cilantro before serving.
