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Close-up shot of comforting Ginger Garlic Chicken Noodle Soup in a bowl, showcasing tender chicken, vibrant vegetables, and rich broth.
Lady Maria

Ginger Garlic Chicken Noodle Soup

This comforting and flavorful Ginger Garlic Chicken Noodle Soup is a hug in a bowl, perfect for chilly days or when you're feeling under the weather. The combination of ginger and garlic adds a unique depth of flavor and immune-boosting properties to this classic soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2- inch piece of fresh ginger, peeled and minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken broth low sodium
  • 8 ounces egg noodles
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary optional
  • Fresh cilantro or parsley, chopped for garnish
  • Lemon juice optional, for garnish

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • measuring cups and spoons
  • Fork
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and ginger and cook for another minute, until fragrant.
  4. Add the chicken to the pot and pour in the chicken broth.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
  6. Remove the chicken from the pot and shred it with two forks.
  7. Return the shredded chicken to the pot.
  8. Add the egg noodles, salt, pepper, thyme, and rosemary (if using) to the pot.
  9. Cook according to the package directions, usually about 8-10 minutes, or until the noodles are tender.
  10. Taste the soup and adjust the seasoning as needed.
  11. Ladle the soup into bowls and garnish with fresh cilantro or parsley and a squeeze of lemon juice (if desired).
  12. Serve hot and enjoy!

Notes

Don't overcook the noodles. Use fresh ginger and garlic for the best flavor. Feel free to add other veggies or herbs that you love. This soup tastes even better the next day. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. For a spicy version, add red pepper flakes or chili oil. For a creamy version, stir in heavy cream or coconut milk. For a lemon version, add a squeeze of lemon juice.