This Ginger Garlic Chicken Noodle Soup is my go-to dish when I want something warm, nourishing, and full of flavor. It’s a comforting bowl that’s rich in immune-boosting ingredients like fresh ginger and garlic, with tender chicken, slurp-worthy noodles, and veggies simmered in a savory broth. Whether I’m feeling under the weather or just need a cozy meal, this soup never disappoints.
Why You’ll Love This Recipe
I love this recipe because it brings together the healing power of ginger and garlic with the satisfaction of a hearty noodle soup. The flavors are deep yet simple, making it easy to prepare while tasting like it’s been simmering all day. It’s great for cold nights, quick lunches, or when I just need a bowl of comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
6 ounces egg noodles (or your preferred noodles)
2 tablespoons soy sauce
1 tablespoon rice vinegar (optional for brightness)
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh cilantro or parsley (optional garnish)
Lemon wedges (optional, for serving)
Directions
I start by heating olive oil in a large pot over medium heat. I sauté the diced onion for 2-3 minutes until it begins to soften.
Then I add the garlic and grated ginger, cooking for another minute until fragrant.
I toss in the carrots and celery, letting them cook for about 4-5 minutes to soften slightly.
Next, I pour in the chicken broth and bring it to a gentle boil. I add the chicken breasts or thighs whole, reduce the heat, and let them simmer for 15-20 minutes, or until fully cooked.
I remove the chicken and shred it with two forks before returning it to the pot.
Then I stir in the noodles and let them cook according to the package instructions, usually 6-8 minutes.
I season the soup with soy sauce, rice vinegar, salt, and pepper to taste.
Once everything is tender and flavorful, I serve the soup hot, garnished with green onions, cilantro or parsley, and a squeeze of lemon if I want extra zing.
Servings and timing
This recipe serves 4 hearty portions. It takes about 10 minutes to prepare and 30 minutes to cook, so I can have a bowl of comfort ready in just 40 minutes.
Variations
I sometimes use rotisserie chicken to save time—just shred it and add it after the veggies are soft.
For a spicier version, I add a pinch of red pepper flakes or a spoonful of chili garlic sauce.
I swap egg noodles with rice noodles or udon when I want to change up the texture.
Adding mushrooms or spinach gives the soup extra nutrition and depth.
For a vegetarian twist, I replace chicken with tofu and use veggie broth.
Storage/Reheating
I let the soup cool before storing it in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stove over medium heat until hot. If the noodles have soaked up too much broth, I just add a splash of water or broth to loosen it up. I don’t recommend freezing with the noodles—if I plan to freeze it, I store the soup and noodles separately.
FAQs
How do I make this soup spicier?
I add crushed red pepper flakes, sliced fresh chili, or a spoonful of chili paste during cooking for more heat.
Can I use leftover cooked chicken?
Yes, I often use pre-cooked or rotisserie chicken—just shred it and add it after the vegetables have softened.
What type of noodles work best?
I usually use egg noodles, but rice noodles, ramen, or even spaghetti can work well depending on what I have.
Can I make this soup vegetarian?
Definitely. I substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
How can I make it gluten-free?
I make sure to use gluten-free noodles and tamari instead of soy sauce to keep everything gluten-free.
Conclusion
This Ginger Garlic Chicken Noodle Soup is everything I need in a comforting meal—simple, flavorful, and full of nourishing ingredients. Whether I’m making it to soothe a cold or just to enjoy a cozy night in, this recipe always hits the spot. It’s a classic with a twist that I keep coming back to.
This Ginger Garlic Chicken Noodle Soup is a cozy, nourishing meal packed with immune-boosting ingredients like ginger and garlic, tender chicken, and hearty noodles in a savory broth.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
6 ounces egg noodles
2 tablespoons soy sauce
1 tablespoon rice vinegar (optional)
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh cilantro or parsley (optional garnish)
Lemon wedges (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Sauté diced onion for 2-3 minutes until it begins to soften.
Add garlic and grated ginger, cooking for another minute until fragrant.
Add carrots and celery, and cook for 4-5 minutes to soften slightly.
Pour in chicken broth and bring to a gentle boil. Add whole chicken breasts or thighs, reduce heat, and simmer for 15-20 minutes until fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the noodles and cook according to package instructions (typically 6-8 minutes).
Season with soy sauce, rice vinegar, salt, and pepper to taste.
Serve hot, garnished with green onions, cilantro or parsley, and lemon wedges if desired.
Notes
Use rotisserie chicken to save time.
Add red pepper flakes or chili garlic sauce for a spicy kick.
Substitute egg noodles with rice noodles or udon for variation.
Add mushrooms or spinach for extra nutrition.
For vegetarian version, use tofu and vegetable broth.
Store leftovers in the fridge for up to 4 days; reheat with added broth if needed.
