A comforting and flavorful chicken noodle soup with the warmth of ginger and garlic, perfect for cold days or when I need something soothing. This bowl is packed with tender shredded chicken, aromatic vegetables, and a subtle umami kick from soy sauce — it’s my go-to when I crave something hearty, warm, and healing.
Why You’ll Love This Recipe
I love how this soup brings together simple ingredients to create such a nourishing meal. The ginger and garlic add a warming depth that feels like a hug in a bowl, while the noodles and chicken keep me full and satisfied. It’s quick enough for a weeknight dinner, yet special enough to serve when I want to care for myself or others. Plus, it’s easy to adjust based on what I have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked chicken, shredded
150 g egg noodles or my favorite noodles
2 tbsp soy sauce
1 tsp black pepper
Salt to taste
2 green onions, chopped (for garnish)
Directions
I start by heating olive oil in a large pot over medium heat.
I add chopped onion and sauté until translucent, about 3–4 minutes.
I stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until it smells amazing.
Next, I toss in the sliced carrots and celery and let them cook for about 5 minutes to soften a bit.
I pour in the chicken broth and bring everything to a boil.
I stir in the shredded chicken, soy sauce, salt, and black pepper. Then I lower the heat and let it simmer for 10 minutes.
I add the noodles and cook them according to the package instructions until they’re just right.
I taste and adjust the seasoning if needed.
Finally, I ladle the soup into bowls and top with fresh chopped green onions.
Servings and timing
This recipe makes about 4 to 6 servings. It takes me 15 minutes to prep everything and around 25 minutes to cook, making the total time about 40 minutes. Each bowl is roughly 350g and provides around 220 calories.
Variations
When I feel like switching things up, I try these:
I swap the chicken for turkey or tofu if I want a different protein.
A squeeze of lime or a pinch of chili flakes adds a bright or spicy twist.
Sometimes I use rice noodles or udon instead of egg noodles for a different texture.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I do it gently on the stove or in the microwave. If the noodles have soaked up too much broth, I just add a splash of water or broth before warming it up.
FAQs
What type of chicken works best for this soup?
I usually use cooked shredded chicken breast or rotisserie chicken. It’s tender, easy, and blends well with the flavors.
Can I freeze this soup?
Yes, I can freeze it, but I prefer to freeze it without the noodles. Noodles can become too soft when thawed and reheated, so I add fresh ones later.
Is this soup spicy?
Not on its own. The ginger adds warmth, but if I want heat, I add chili flakes or a dash of hot sauce.
Can I make it vegetarian?
Absolutely. I just skip the chicken and use tofu or more vegetables, and I replace the chicken broth with vegetable broth.
How can I make it gluten-free?
I use gluten-free noodles and tamari instead of soy sauce to keep it gluten-free without losing flavor.
Conclusion
This ginger garlic chicken noodle soup is one of those recipes I keep coming back to, especially when I want something wholesome, cozy, and deeply satisfying. It’s simple to make, packed with goodness, and always leaves me feeling nourished and comforted.
