Classic Ginger Garlic Chicken Noodle Soup

I make this Classic Ginger Garlic Chicken Noodle Soup whenever I want something soothing, nourishing, and full of comforting flavor. Tender chicken, aromatic ginger and garlic, and soft noodles simmer together in a warm, savory broth.

Why You’ll Love This Recipe

I love how this soup feels both comforting and refreshing at the same time. The ginger adds a gentle warmth, while the garlic brings depth and richness to the broth. It’s simple to prepare, uses wholesome ingredients, and makes the kitchen smell incredible as it simmers. I also appreciate how easily I can adjust the vegetables or noodles based on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 pound boneless, skinless chicken breasts or thighs

• 6 cups chicken broth

• 2 cups egg noodles

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon soy sauce

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh parsley or green onions

Directions

1. I heat olive oil in a large pot over medium heat.

2. I sauté the diced onion for about 4–5 minutes until softened.

3. I add the minced garlic and grated ginger, cooking for another minute until fragrant.

4. I stir in the sliced carrots and chopped celery and cook for a few minutes to begin softening.

5. I place the chicken into the pot and pour in the chicken broth.

6. I bring the soup to a gentle boil, then reduce the heat and simmer for 20–25 minutes until the chicken is fully cooked.

7. I remove the chicken, shred it with two forks, and return it to the pot.

8. I add the egg noodles and cook for 6–8 minutes until tender.

9. I season with salt, black pepper, soy sauce, and lemon juice, adjusting to taste.

10. I garnish with fresh parsley or green onions before serving warm.

Servings and timing

This recipe serves about 6 people.

I usually spend 15 minutes preparing the ingredients and about 30 minutes cooking. In total, I have the soup ready in approximately 45 minutes.

Variations

I sometimes add baby spinach or bok choy for extra greens. If I want a bit of heat, I stir in a pinch of red pepper flakes. I also enjoy using rice noodles instead of egg noodles for a slightly different texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some broth as it sits.

To reheat, I warm the soup gently on the stovetop, adding a splash of broth or water if needed. It can also be reheated in the microwave, stirring halfway through for even heating.

FAQs

Can I use rotisserie chicken?

Yes, I can use pre-cooked chicken and simply simmer it briefly in the broth before adding the noodles.

How do I keep the noodles from getting too soft?

If I plan to store leftovers, I sometimes cook the noodles separately and add them to each serving.

Can I freeze this soup?

Yes, but I prefer freezing it without the noodles and adding fresh noodles when reheating.

Is fresh ginger necessary?

I prefer fresh ginger for the best flavor, but I can use a smaller amount of ground ginger if needed.

Can I make this in a slow cooker?

Yes, I add all ingredients except the noodles and cook on low for 6–7 hours, then add the noodles during the last 20–30 minutes.

Conclusion

I love how this Classic Ginger Garlic Chicken Noodle Soup delivers warmth, comfort, and nourishing flavor in every bowl. It’s simple, satisfying, and one of my favorite recipes whenever I want something cozy and restorative.

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