Sesame Ginger Chicken Noodle Soup

$To start with my Sesame Ginger Chicken Noodle Soup, gather these main ingredients: - 1 lb boneless, skinless chicken thighs, diced - 6 cups chicken broth - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 3 cloves garlic, minced - 2 carrots, sliced thin - 1 red bell pepper, sliced - 2 cups bok choy, chopped - 4 green onions, chopped - 8 oz thin rice noodles (or egg noodles) These ingredients build the rich flavors in the soup. The chicken thighs give it a hearty bite. The broth is the base, while ginger and garlic add warmth and spice. Carrots and bell pepper provide sweetness and color. Bok choy adds a nice crunch. For seasoning, I use: - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - Salt and pepper to taste Soy sauce brings umami, while rice vinegar adds a touch of tang. Adjust salt and pepper to fit your taste. This balance makes the soup savory and satisfying. To finish the soup, I recommend these garnishes: - Sesame seeds - Chopped green onions These toppings not only add flavor but also enhance the soup's appearance. The sesame seeds give a nice crunch, and green onions add freshness. Serve your soup with these garnishes for a beautiful bowl! {{ingredient_image_1}} Start by heating 2 tablespoons of sesame oil in a large pot over medium heat. Once the oil is hot, add 1 pound of diced boneless, skinless chicken thighs. Cook the chicken for about 5 to 7 minutes, stirring often. You want it to brown nicely. This adds rich flavor to your soup. Next, stir in 1 tablespoon of minced fresh ginger and 3 cloves of minced garlic. Cook these for just 1 minute. The smell will be amazing! This step brings out their flavors and makes your soup even tastier. Pour in 6 cups of chicken broth after the ginger and garlic cook. Bring the broth to a simmer. Add 2 sliced carrots and 1 sliced red bell pepper to the pot. Let these cook for about 5 minutes. They should start to soften but remain crisp. Then, add 2 cups of chopped bok choy, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar. Let the soup simmer for another 2 to 3 minutes. This step layers the flavors beautifully. While the soup simmers, cook 8 ounces of thin rice noodles according to the package instructions. Drain them well and set aside. You can also use egg noodles if you prefer. This step gives you that comforting noodle base for your soup. To serve, divide the cooked noodles among bowls. Ladle the hot chicken vegetable soup over the noodles. Garnish with chopped green onions and a sprinkle of sesame seeds. This not only looks great but adds a nice crunch. Enjoy the warmth and flavor of your sesame ginger chicken noodle soup! To boost the taste of your soup, use fresh ginger and garlic. Their strong aroma adds depth. Toast the sesame oil before adding the chicken. This step brings out the nutty flavor. You can also try adding a splash of lime juice for a bright kick. If you like heat, toss in some red pepper flakes. One common mistake is overcooking the chicken. Cook it just until browned, about 5-7 minutes. If you cook it too long, it can become dry. Another mistake is not tasting the soup while cooking. Always check the seasoning. Adjust salt and pepper as needed for the best flavor. Lastly, don't skip the garnishes. Green onions and sesame seeds add color and crunch. This soup is great for meal prep. Store it in airtight containers in the fridge. It lasts for 3 to 4 days. To freeze, let it cool completely before placing it in freezer bags. Make sure to leave space for expansion. When ready to eat, thaw overnight in the fridge. Reheat on the stove until hot. If the noodles get soggy, cook fresh noodles when serving. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will elevate the flavor of your soup, making it fragrant and vibrant. Adjust to Your Preference: Feel free to add more vegetables like mushrooms or snap peas for added texture and nutrition. Perfect Noodle Texture: Rinse cooked noodles with cold water to prevent them from sticking together before adding them to the soup. Garnish for Flavor: A sprinkle of fresh herbs like cilantro or Thai basil can add an extra layer of flavor and freshness to your dish. {{image_2}} You can make this soup vegetarian or vegan easily. Replace chicken with firm tofu or tempeh. Use vegetable broth instead of chicken broth. The rest of the ingredients stay the same. You still get rich flavors from ginger and sesame oil. This version is hearty and satisfying. For a gluten-free soup, swap regular soy sauce for tamari. Make sure to check your noodles, too. Rice noodles are naturally gluten-free, so they work well. If you love egg noodles, choose a gluten-free brand. These small changes keep the soup tasty for those avoiding gluten. You can try different noodles in this soup. Soba noodles or udon noodles add a nice twist. Zucchini noodles are a fun, low-carb option. Each type of noodle brings its unique flavor and texture. Feel free to experiment and find your favorite combination! After enjoying your soup, let it cool down. Place any leftovers in an airtight container. Store it in the fridge. It will stay fresh for about 3-4 days. Make sure to keep the noodles separate if possible. This helps them stay firm. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top. Liquid expands when it freezes. This soup can last up to 3 months in the freezer. To reheat, you can use a pot on the stove or the microwave. If using a pot, heat over medium until warm. Stir it often to avoid burning. If using the microwave, heat in short bursts. Stir between each burst to ensure even heating. If the noodles were frozen with the soup, they may need a little extra time to heat through. Add a splash of broth if it seems too thick. Enjoy your warm and tasty soup! Yes, you can use chicken breasts. They are leaner than thighs. This may change the soup's texture. Thighs add richness and flavor, but breasts work fine too. Just ensure they are cooked through. The soup can last up to four days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and safe to eat. You can use spinach or kale instead of bok choy. Both add nice flavor and nutrients. You may need to adjust cooking time for softer greens. Yes, this recipe is great for meal prep. You can make it ahead and store it. Just keep noodles separate until serving to avoid sogginess. Ginger is good for digestion and can help reduce inflammation. Garlic boosts the immune system and adds flavor. Both are great additions to any healthy diet. This blog covered all you need for Sesame Ginger Chicken Noodle Soup. We looked at main ingredients, spices, and garnishes. I shared step-by-step instructions for preparing the soup. You now know tips to enhance flavor and avoid common mistakes. I also included storage info and answers to FAQs. With these details, you can make a delicious soup that suits your taste and needs. Enjoy this meal, and don’t hesitate to try the variations! Happy cooking!$

Sesame Ginger Chicken Noodle Soup

A flavorful and hearty chicken noodle soup with sesame and ginger.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs, diced
6 cups chicken broth
2 tablespoons sesame oil
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
2 medium carrots, sliced thin
1 medium red bell pepper, sliced
2 cups bok choy, chopped
4 medium green onions, chopped
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
8 oz thin rice noodles (or egg noodles)
to taste salt and pepper
for garnish sesame seeds

Instructions

In a large pot, heat the sesame oil over medium heat. Add the diced chicken thighs and cook until browned, about 5-7 minutes.
Stir in the minced ginger and garlic, cooking for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Add sliced carrots and red bell pepper to the pot. Cook for about 5 minutes until the vegetables start to soften.
Mix in the chopped bok choy, soy sauce, and rice vinegar, allowing them to simmer for another 2-3 minutes.
While the soup simmers, cook the rice noodles according to package instructions, then drain and set aside.
Taste the soup and adjust seasoning with salt and pepper as needed.
To serve, divide the noodles among bowls and ladle the chicken vegetable soup over the noodles.
Garnish with chopped green onions and sesame seeds.

Notes

Serve in large bowls with fresh herbs on top for added color and warmth, and a light dusting of sesame seeds for texture.

Keyword chicken soup, ginger, noodle soup, sesame