Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
3 large carrots, sliced into rounds
3 stalks celery, sliced
3 tablespoons fresh ginger, grated
4 cloves garlic, minced
1.5 lbs chicken breast or thighs
8 cups chicken stock (low sodium preferred)
6 oz wide egg noodles
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Step 2: Stir in the grated ginger and minced garlic. Cook for another 1-2 minutes until highly fragrant, being careful not to burn the garlic.
Step 3: Pour in the chicken stock and add the raw chicken breasts. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken is fully cooked.
Step 4: Remove the chicken from the pot and set aside on a plate. Use two forks to shred the chicken into bite-sized pieces.
Step 5: While the chicken is out of the pot, add the egg noodles to the simmering broth. Cook according to package directions (usually 6-8 minutes) until al dente.
Step 6: Return the shredded chicken to the pot. Stir in the soy sauce, lemon juice, and fresh parsley. Season with salt and pepper to taste and serve hot.
Notes
For a gluten-free version, replace egg noodles with rice noodles and ensure your soy sauce is certified gluten-free (Tamari).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American / Asian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
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