Ingredients:

  • 2 tbsp neutral oil
  • 3 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 3 scallions, white parts sliced, greens reserved for garnish
  • 1 medium carrot, thinly sliced into rounds
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 cups low-sodium chicken broth
  • 2 tbsp low-sodium tamari or soy sauce
  • 1 tbsp fish sauce
  • 6 oz thin rice noodles
  • 1 tbsp fresh lime juice
  • 2 cups baby spinach or bok choy

Instructions:

  1. Heat oil in your pot over medium high heat. Add the chicken pieces in a single layer. Sear 5-7 mins until golden brown on all sides. Remove chicken to a plate. Note: Don't crowd the pan or the chicken will steam instead of brown.
  2. Reduce heat to medium. Add sliced carrots and white parts of the scallions. Sauté 3 mins until carrots soften slightly.
  3. Stir in the grated ginger and minced garlic. Cook 60 seconds until the aroma fills the room.
  4. Pour in the chicken broth, tamari, and fish sauce. Scrape the bottom of the pot with a spoon to release the browned bits.
  5. Return the seared chicken to the pot. Bring to a boil, then reduce to a simmer. Cook 15 mins until chicken is cooked through and tender.
  6. Stir in baby spinach or bok choy. Let wilt 1 min until the greens turn bright green.
  7. Turn off the heat. Stir in the fresh lime juice. Note: Adding lime at the end keeps the flavor bright.
  8. Place prepared rice noodles in bowls. Ladle the hot Ginger Chicken Noodle Soup over them. Alternatively, stir noodles into the pot during the final resting phase until they are just tender.