Ginger Vegetable Chicken Noodle Bowl

A warm, flavorful soup to keep you comfortable during the brisk fall

Lily Dewell, Reporter

School has gone remote, and we’re back at home for the next few days. What we need now more than ever is comfort. This Ginger Vegetable Chicken Noodle Bowl will give you just that! A great soup that comforts you during the cold, at home times during fall, this dish encompasses unique flavors with bright colors.


  • 2 tablespoons of vegetable oil
  • 1 pound boneless and skinless chicken tenders 
  • 4 garlic cloves 
  • 1 two inch pieces of fresh ginger (peeled and cut into matchsticks)
  • 1 cup shredded carrots 
  • 2 teaspoons ground cumin
  • 2 teaspoons chinese five spice powder
  • 6 cups chicken broth 
  • ½ pound spaghetti
  • 4 scallions (cut into matchsticks)
  • 2 cups fresh crisp bean spouts
  • ½ container of mushrooms 


  1. Put a pot over medium heat 
  2. Cook the chicken on a skillet, on the grill, or in the oven. Which ever taste you prefer more will still be tasty in the soup!
  3. Add vegetable oil, chicken, garlic, ginger, mushrooms, carrots, cumin, and five spice powder. Let it all sit for around 5 minutes, continue to mix it as time goes on. 
  4. Add chicken broth and bring it to a boil. 
  5. Add the spaghetti and reduce the heat to a simmer. 
  6. Cook for 3 minutes 
  7.  Add the scallions and bean sprouts, let it simmer for a few minutes
  8. Turn off the heat and let the soup sit in the pot for 5 minutes.

This is your soup! You get to choose what flavors you want to add more of such as cumin to make it spicier, or broth to make it thinner, or ginger to make it taste more fresh. I do suggest adding some salt and pepper into this soup because those are key spices. But by tasting the soup throughout the process, you will be able to decipher which ingredients will improve the soup, so listen to what your gut says!