Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 medium carrots sliced into rounds
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon finely minced)
- 6 cups low‑sodium chicken broth
- 2 cups cooked chicken shredded
- 4 oz long egg noodles or spaghetti, broken in half
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Juice of ½ lemon plus wedges for serving
- 2 tablespoons fresh parsley chopped (plus more for garnish)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
- Simmer the vegetables: Add carrots and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until carrots are tender.
- Add the noodles and chicken: Stir in noodles and cook according to package directions until just tender. Add shredded chicken and simmer for 2–3 minutes to heat through.
- Brighten and finish: Stir in lemon juice and parsley just before serving.
- Serve: Ladle into bowls, garnish with extra parsley, and serve with lemon wedges if desired.
Notes
- Adjust the ginger: Start with a small amount of ginger and taste before adding more, it should be gentle, not overpowering!
- Add the lemon at the end: This keeps the flavor bright and fresh.
- Meal prep tip: Store noodles separately from the broth if planning leftovers.
- Freezer tip: Broth and chicken freeze well for up to 2 months without noodles; add fresh noodles when reheating.