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Mouthwatering Garlic Ginger Immune Boosting Soup

Mouthwatering Garlic Ginger Immune Boosting Soup with Noodles
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This Mouthwatering Garlic Ginger Immune Boosting Soup is packed with comforting aromatics, nutrient-rich broth, and fresh herbs. Featuring garlic, ginger, spinach, and a bright splash of lemon, it’s the perfect bowl to warm you up and give your immune system a delicious boost.

Ingredients

Scale

For the broth and vegetables:

  • 2 tbsp olive oil
  • 4–5 garlic cloves, thinly sliced
  • 2 tsp minced ginger (peeled first)
  • 1 cup chopped sweet onion
  • 1/2 cup diced celery
  • 2 cups low-sodium chicken broth
  • 1 cup chicken bone broth
  • 1 cup water
  • 1 tsp chicken bouillon or base (optional)
  • 1 cup packed baby spinach
  • 1 tbsp freshly squeezed lemon juice
  • Kosher salt, to taste
  • Black pepper, to taste

For the pasta:

  • 4–5 oz dry pasta (prepare al dente per package instructions)

For the toppings:

  • 1 small shallot, sliced and crisped in oil
  • 2 tbsp coarsely chopped Italian parsley
  • 1 tsp chili oil (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil. Add dry pasta and cook according to package instructions until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside.

2. Heat olive oil in a large sauté pan over medium-high heat. Add sweet onion, celery, sliced garlic, and minced ginger. Cook for 5–7 minutes, stirring occasionally, until softened and translucent. Season with salt and pepper.

3. Add chicken bone broth, low-sodium chicken broth, water, and optional bouillon. Stir and simmer uncovered on low for 15–20 minutes. Taste and adjust seasoning if needed.

4. Add baby spinach to the simmering broth and cook for 1 minute, just until wilted. Stir in lemon juice to brighten the flavor.

5. In a separate skillet, heat a small amount of oil and fry the sliced shallots over medium heat until golden and crispy. Transfer to a paper towel-lined plate and let cool to stay crispy.

6. To assemble: Add cooked pasta to soup bowls. Ladle hot soup with broth, veggies, and spinach over the pasta. Top with chopped parsley, crispy shallots, and optional chili oil.

7. Serve immediately.

Notes

You can substitute vegetable broth to make the recipe vegetarian.

For extra immune-boosting power, double the garlic and ginger.

Chili oil adds heat and complexity—adjust to your spice preference.

This soup is best served fresh but can be refrigerated for up to 3 days.

Find it online: https://cookingwithramsay.com/mouthwatering-garlic-ginger-immune/