Sesame Ginger Chicken Noodle Soup is full of Asian inspired flavors. This soup is a cold fighting soup full of healthy ingredients to boost your immune system in the winter.
What do you make when you are sick or trying to get over a lingering cold?
In my house I always make some sort of chicken noodle soup. I find it so comforting when I don’t feel well and I know that the chicken broth can help to boost your immune system.
We recently had the flu go around my house. Ever since we had my son two years ago we have the stomach flu once a year. It usually starts with him (probably from daycare) and then my husband and I are next in line. It is no fun! This year was especially bad because I go it when I was 37 weeks pregnant! I had absolutely no energy to get off of the couch and just had to lay there and hope it was short lived! Once I was feeling mostly back to normal I decided I needed a good immunity boosting and comforting soup for my family.
I wanted to try something different than the same chicken noodle soup we always make. Don’t get me wrong you can’t beat a classic bowl of chicken noodle soup but sometimes you need to mix things up!
Sesame Ginger Chicken Noodle Soup is an Asian inspired twist on your traditional chicken noodle soup with immunity boosting ingredients like ginger and chicken broth. The combination of fresh ginger paired with the sesame oil is rich and comforting. I made a double batch of this recipe and froze half of it for when the baby comes. I figured it would be a great thing to have on hand when I need a quick dinner to put on the table.
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- 2 Tablespoons sesame oil
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 carrots, shredded
- 1 small zucchini, shredded
- 8 cups low sodium chicken broth
- 2 cups cook chicken, chopped
- 1/4 teaspoon red pepper flakes
- Dash of salt and pepper
- 8 oz wide egg noodles
- Cilantro, chopped
- Lime wedges
- In a large pot heat the sesame oil over medium heat. Add the onion, garlic, and ginger and saute until translucent, about 5 minutes.
- Stir in the carrots and zucchini and continue to cook for 3 minutes.
- Stir in the chicken broth. Bring the soup to a boil and stir in the chicken, red pepper flakes, salt and pepper. Simmer the soup for 15 minutes.
- Stir in the egg noodles and continue to simmer until the noodles are al dente.
- Remove from heat and garnish with cilantro with lime wedges on the side.
- Let cool completely and freeze the remaining soup.
You can use rotisserie chicken as a quick and easy option.
I shredded the vegetables (carrots and zucchini) but you could chop them if you prefer. I liked the texture of the shredded vegetables.
You could substitute Asian noodles for the egg noodles if you want.
Check out other great soups on my Soups Pinterest Board!
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