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A comforting bowl of Penicillin Soup with noodles, chicken, vegetables, and fresh herbs.

Penicillin Soup

This is a comforting and flavorful chicken noodle soup with a ginger and garlic kick.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon sesame oil
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 8 cups chicken broth
  • 1 cup egg noodles
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
Optional Garnishes
  • 1 tablespoon fresh cilantro chopped

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Heat the sesame oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and bring to a boil. Return the browned chicken to the pot.
  4. Add the egg noodles, salt, and pepper. Reduce the heat and simmer for 10-15 minutes, or until the noodles are cooked through and the chicken is tender.
  5. Ladle the soup into bowls. Garnish with sliced scallions and chopped cilantro, if desired.

Notes

You can substitute chicken breast for thighs if you prefer. Adjust seasoning to your taste.