Recipe: Ginger Chicken Noodle Soup

A spicy spin on a classic chicken noodle soup. For this version, I have been getting a whole cooked chicken (you can find them at various grocery store) to expedite the cooking process. You’re welcome to cook your own chicken, of course! You do you. As always, specific amounts of ingredients may vary. I always make a decent-sized batch so I can eat it for a few days.

Ingredients:

Olive oil

1/2 yellow onion

4-5 cloves garlic

1/2-1 thumb worth of fresh ginger

3 large carrots

3 pieces celery

1/2 bunch of kale

1/2-3/4 whole cooked chicken, or 1 package of chicken thighs, cooked to your liking

chicken broth 4-8 cups (when it sits as leftovers some of the broth soaks in, so use more than you think you should)

Noodles of your choice - I prefer rice ramen noodles. The udon noodles in the picture were a new try for me and they were a little squishy for my taste.

Salt, pepper, cumin, and a dash of cayenne

Directions:

Chop everything except the broth and the noodles. Heat the olive oil in your soup pot. Once hot, add onion, garlic and ginger. Add a bit of your spices now. Once onions are soft and the garlic smells delightful, add your carrots, celery and kale. Add more spices and saute until carrots are starting to get soft. Add chicken and chicken broth and bring to a boil. Add your noodles and boil until cooked. Spice to your taste.

Enjoy!