Ingredients
Scale
- 2 cups wide egg noodles
- 4 cups chicken broth
- 1 cup chopped carrots
- 2 cups fresh spinach
- 2 boneless chicken thighs (about 6 oz each)
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp grated fresh ginger
- 3 cloves garlic (minced)
Instructions
- Heat oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 1 minute).
- Add chicken thighs and sear until golden brown on both sides. Pour in chicken broth and simmer for 15 minutes.
- Remove chicken, shred it, and return it to the pot. Stir in egg noodles, carrots, and spinach; cook until noodles are tender (7-10 minutes).
- Add soy sauce and adjust seasoning as desired.
- Serve hot, garnished with fresh herbs like cilantro or green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg