Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and cook, stirring constantly, for about 1 minute until fragrant.
- Pour in the chicken broth and soy sauce. Add the chicken breasts. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, until the chicken is cooked through.
- Remove the chicken and set aside. Add the carrots and celery to the pot. Bring back to a boil, add the egg noodles, and cook according to package directions until al dente.
- While the noodles cook, shred the chicken with two forks. Once the noodles are cooked, return the shredded chicken to the pot.
- Stir in the toasted sesame oil and fresh parsley. Season with salt and pepper to taste. Ladle into bowls and serve hot.
Nutrition
Notes
For the best texture, cook noodles separately if you plan to have leftovers and add them to individual bowls when serving.
Feel free to add other vegetables like spinach or mushrooms during the last few minutes of cooking.
Feel free to add other vegetables like spinach or mushrooms during the last few minutes of cooking.
