Ginger Chicken Noodle Soup for the Soul

Things are heating up! Ha. No they aren't. (Polar vortex, remember?)

I made some homemade chicken stock not too long ago, and when the temperatures became ridiculously frigid this week, I decided to take matters into my own hands.

What the world needs at a time like this is chicken soup. Nothing keeps sniffles and shivers at bay like a steamy, dreamy bowl of a golden, garlicky, ginger-infused broth, filled with velvety pieces of protein and colorful, crunchy veggies.
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After grabbing the quart of stock from the freezer (btw, it is colder outside than in the freezer, folks), I sautéed some minced garlic and ginger in a wee bit of olive oil until tender, then stirred in my gorgeous, defrosted stock along with a few cups of water. In went some shredded cooked chicken, a tablespoon or so of low-sodium soy sauce, and a one-inch piece of peeled ginger root.

I heated it to a slow boil over medium-high heat, and then let it simmer gently for about 30 minutes or so. Then, I brought it back to a boil, removed the ginger root, and stirred in a cup or so of diced extra-firm tofu, along with some julienned carrots, slim green beans, chopped kale, and a couple handfuls of uncooked egg noodles. When the noodles were al dente, I turned off the heat. To finish: a handful of chopped parsley or cilantro, a bit of salt and pepper to taste, and a squirt or two of sriracha. Voilà!
Warm and toasty from the inside out. Yum!