Classic Ginger Garlic Chicken Noodle Soup is a warm, soothing bowl with bright ginger, fragrant garlic, tender shredded chicken, and comforting egg noodles. The broth is clear but flavorful, with a gentle bite from fresh ginger and a savory depth from the chicken and aromatics. Texture-wise, you get soft noodles, tender chicken, and crisp-tender carrots and celery in every spoonful. It’s simple to make on a weeknight, and it reheats well for lunch. For an easy serving idea, top each bowl with a handful of fresh herbs and a squeeze of lemon or lime for brightness, and serve with warm crusty bread or a small side salad. For more recipe inspiration similar in style, see this aromatic ginger garlic chicken noodle soup recipe.
Why You’ll Love This Classic Ginger Garlic Chicken Noodle Soup
- Fast and easy: simple steps and common pantry ingredients make it a quick weeknight meal.
- Bright, layered flavor: fresh ginger and garlic give a clean, warming zing without being overpowering.
- Comforting texture: tender shredded chicken with soft egg noodles and lightly cooked vegetables.
- Flexible protein: uses cooked chicken so you can use leftovers or rotisserie chicken.
- One-pot cleanup: everything cooks in a single large pot.
- Gentle on the stomach: light broth and fresh ginger make this great for when you want something soothing.
- Crowd-friendly: mild flavors appeal to kids and adults; easy to double for a crowd.
What Is Classic Ginger Garlic Chicken Noodle Soup?
Classic Ginger Garlic Chicken Noodle Soup is a clear-broth soup built on chicken broth flavored with fresh garlic and grated ginger. It blends the timeless comfort of chicken noodle soup with a bright Asian-inspired twist from ginger. The taste is savory and clean, with a faint peppery warmth from ginger and a garlic backbone that rounds out the broth. The cooking method is stove-top simmering: aromatics are sautéed, broth is added, then chicken and vegetables simmer until tender, and finally egg noodles are cooked directly in the soup. The overall vibe is comforting and homey—perfect for weeknights, cozy lunches, or a light dinner when you want something both nourishing and quick.
Ingredients for Classic Ginger Garlic Chicken Noodle Soup
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro) for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken broth: Use low-sodium broth to control salt. If you only have bouillon, dilute to taste.
- Cooked chicken: Any cooked white or dark meat works—leftover roast, poached chicken, or rotisserie chicken are perfect.
- Egg noodles: You can swap for other pasta (spaghetti broken into short pieces, linguine, or rice noodles). If using rice noodles, cook separately and add at the end to avoid overcooking.
- Olive oil: Swap for avocado oil, vegetable oil, or a light sesame oil (use sesame sparingly for a nutty note).
- Fresh ginger: Ground ginger can work in a pinch (use about 1/4 teaspoon), but fresh gives the best flavor and brightness.
- Herbs: Parsley or cilantro are suggested; green onions also work well as a garnish.
- Make it lighter: Use more broth and reduce noodles to lower calories per serving.
- Make it heartier: Add extra shredded chicken or an extra cup of noodles or vegetables.
Step-by-Step Instructions
Step 1 – Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 chopped onion, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until the onion is translucent, about 3–5 minutes.
Visual cue: The onion will soften and look glossy but should not brown.
Step 2 – Add the broth
Pour in 4 cups chicken broth and bring the mixture to a gentle boil. Reduce the heat slightly to keep it from boiling hard.
Pro cue: Gentle simmer preserves a clear broth and keeps flavors bright.
Step 3 – Add chicken and vegetables
Stir in 2 cups cooked shredded chicken, 1 cup sliced carrots, and 1 cup sliced celery. Reduce heat and simmer for about 10 minutes so the vegetables soften and the chicken warms through.
Step 4 – Cook the egg noodles
Add 2 cups egg noodles and cook until al dente, stirring occasionally so the noodles don’t stick together or clump. Time will depend on the noodle type—usually 6–8 minutes for dry egg noodles.
Visual cue: Noodles should be soft on the outside but still slightly firm when bitten.
Step 5 – Season to taste
Taste the soup and season with salt and pepper to your preference. Adjust ginger or garlic if you want a brighter kick.
Step 6 – Serve and garnish
Serve hot, garnished with fresh herbs like parsley or cilantro. Enjoy immediately.
Pro Tips for Success
- Use fresh ginger for the best brightness; peel and grate it finely so it blends into the broth.
- Sauté aromatics over medium heat until translucent, not browned. Browning changes the flavor profile.
- If using leftover cold cooked chicken, add it early enough to warm through but avoid long simmering which can dry it out.
- Stir the noodles gently and occasionally to prevent clumping and sticking to the pot.
- Taste and season at the end. Low-sodium broth is easy to salt; regular broth may not need much.
- Keep the heat at a gentle simmer after adding broth to keep the soup clear and avoid breaking down chicken fibers too much.
- If you plan to store leftovers with noodles, slightly undercook the noodles initially so they don’t get mushy when reheated.
Flavor Variations
- Optional: Ginger Chili Twist — add a pinch of crushed red pepper or a thin slice of fresh chili while sautéing for heat.
- Optional: Lemon-Garlic Brightener — finish with a squeeze of lemon juice right before serving to lift the flavors.
- Optional: Miso Boost — stir in 1 tablespoon white miso after turning off the heat for a savory depth (dissolve miso in a ladle of hot broth first).
- Optional: Coconut Ginger — replace 1 cup of chicken broth with light coconut milk for a creamier, slightly sweet broth (adds a different flavor profile).
- Optional: Greens and Veggies — stir in a handful of baby spinach or chopped bok choy during the last 2 minutes of cooking for extra color and vitamins.
- Optional: Swap noodles — use soba or udon for an Asian twist (adjust cooking time).
Serving Suggestions
- Pair with warm crusty bread or a soft roll to soak up the broth.
- Serve with a simple green salad or quick cucumber salad for contrast.
- Offer lime wedges and extra fresh herbs at the table so guests can customize flavors.
- Add a side of steamed or roasted vegetables to make a fuller meal.
- For a light lunch, serve with a small bowl of steamed rice or pickled vegetables.
- Great for sick days or low-appetite meals—serve in a mug or small bowl for easy sipping.
Make-Ahead, Storage & Reheating
- Make-ahead: Sauté the onions, garlic, and ginger, then store the base and broth in the fridge for up to 2 days. Cooked chicken can be prepped and stored separately. Keep noodles uncooked until ready to serve to prevent sogginess.
- Storage in refrigerator: Cool the soup quickly and store in an airtight container for up to 3–4 days. If the noodles were cooked in the soup, they will absorb liquid and soften over time.
- Reheating best practice: Reheat gently on the stove over low-medium heat. If the soup is thickened by noodles, add a splash of water or broth while reheating to loosen the texture. Avoid boiling aggressively to prevent dry chicken or broken noodles.
- Texture changes: Noodles will continue to absorb broth and soften when stored. To keep texture closer to fresh, store broth and solids separately or undercook noodles slightly at first.
Storage and Freezing Instructions
- Freezing is possible but note that egg noodles change texture after freezing and reheating—they often become soft or mushy. For best results, freeze the broth and cooked chicken without the noodles. Freeze in airtight containers for up to 3 months.
- To freeze with noodles (not recommended), expect a softer noodle texture after thawing and reheating. Use freezer-safe containers and leave headspace for expansion.
- Thaw frozen broth overnight in the refrigerator, then reheat on the stove. If you froze shredded chicken and broth together, add fresh noodles at reheating time to preserve texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~340 kcal | ~33 g | ~32 g | ~7 g | ~1 g | ~700 mg
Estimates vary by brands and portions.
FAQ About Classic Ginger Garlic Chicken Noodle Soup
- Q: My soup tastes bland. What should I do?
A: Add salt a little at a time and taste. A small squeeze of lemon or extra grated ginger can brighten the flavor without more salt. - Q: How do I prevent the noodles from becoming mushy?
A: Cook them until just al dente and turn off heat promptly. For leftovers, store noodles separately or undercook them slightly. - Q: Can I use raw chicken instead of cooked chicken?
A: Yes—if you use raw chicken, add it to the broth early and simmer until fully cooked, about 15–20 minutes depending on piece size. Adjust timing to ensure vegetables and noodles cook properly. - Q: What can I substitute for egg noodles?
A: Soba, udon, rice noodles, or small pasta shapes like ditalini work. Adjust cooking time; rice noodles cook fast and are best added at the end. - Q: How do I make the soup spicier?
A: Add crushed red pepper, sliced fresh chili, or a dash of chili oil while sautéing or just before serving. - Q: Can I make this vegetarian?
A: To make a vegetarian version, use vegetable broth and substitute shredded tofu or chickpeas for chicken. The ginger and garlic still give good flavor.
Notes
- Use a wide, heavy-bottomed pot to allow even cooking and easy stirring of noodles.
- Keep a small bowl of chopped fresh herbs on the table so diners can customize each bowl.
- If you like a clearer broth, skim any surface foam after simmering or use a fine-mesh skimmer.
- For a silkier finish, stir in a teaspoon of butter at the end. It adds richness without hiding the ginger flavor.
- If you want more color, add a few thin slices of green onion as a finishing touch.
Troubleshooting
- Bland flavor: Fix with salt, acid (lemon), or extra ginger. Reheat and taste as you adjust.
- Overcooked, mushy noodles: Next time undercook noodles by 1–2 minutes or cook them separately and add when serving.
- Tough or dry chicken: Don’t simmer cooked chicken for too long. Add it late in the simmer step just to heat through.
- Watery soup: Simmer uncovered to reduce liquid or add more shredded chicken or a few more noodles (but note noodles will soak up broth).
- Burnt aromatics: If garlic or ginger browns too much, start over for the aromatics—browned garlic can taste bitter. Use medium heat and watch closely.
Final Thoughts
This Classic Ginger Garlic Chicken Noodle Soup is an easy, comforting bowl that balances fresh ginger and garlic with tender chicken and noodles. It works for quick weeknight dinners, soothing lunches, or when you need something that feels like a warm hug. Simple swaps and small tweaks let you tune it to your taste and pantry.
Conclusion
For a similar take and extra ideas on ginger and garlic balance, you can check this referenced recipe for inspiration: Ginger Garlic Chicken Noodle Soup – Elle Gourmet.
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil Can swap for avocado oil or vegetable oil.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Use fresh for best flavor.
- 4 cups chicken broth Use low-sodium broth if preferred.
- 2 cups cooked chicken, shredded Use leftovers or rotisserie chicken.
- 2 cups egg noodles Can substitute with other pasta.
- 1 cup carrots, sliced
- 1 cup celery, sliced
- to taste Salt and pepper
- for garnish Fresh herbs (like parsley or cilantro)
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until the onion is translucent, about 3–5 minutes.
Cooking the Soup
- Pour in 4 cups of chicken broth and bring the mixture to a gentle boil.
- Stir in 2 cups cooked shredded chicken, 1 cup sliced carrots, and 1 cup sliced celery. Reduce heat and simmer for about 10 minutes.
- Add 2 cups of egg noodles and cook until al dente, typically 6–8 minutes.
Finishing Touches
- Taste the soup and season with salt and pepper to your preference.
- Serve hot, garnished with fresh herbs like parsley or cilantro.