Classic Ginger Garlic Chicken Noodle Soup

why make this recipe

This soup warms you on cold days and heals you when you feel sick. It cooks fast and uses simple ingredients you likely have. For a different green twist, try a recipe like delicious Brussels sprouts chicken noodle soup recipe to see another easy option.

introduction

Classic Ginger Garlic Chicken Noodle Soup is a clear, light soup with warm ginger and fresh garlic. The flavors are simple but bright. It uses cooked chicken and egg noodles for a quick, filling meal. If you enjoy old-fashioned comfort, you may like Grandma’s chicken soup for a very familiar taste.

how to make Classic Ginger Garlic Chicken Noodle Soup

Start by gently cooking the onions, carrots, and celery to build flavor. Add ginger and garlic for a quick stir to release their aroma. Pour in the chicken broth and bring it to a boil so the noodles cook well. Finish by stirring in shredded chicken and soy sauce, then taste and adjust salt and pepper.

In case you want a similar step layout for a different flavor, see this clear guide for chicken and cabbage soup for ideas on timing and layering flavors.

Ingredients :

• 2 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 cup egg noodles
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 carrots, sliced
• 1 celery stalk, sliced
• 2 tablespoons soy sauce
• Salt and pepper to taste
• Green onions for garnish

Directions :

1. In a large pot, heat a little oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened.
2. Add the minced ginger and garlic, and stir for about 1 minute.
3. Pour in the chicken broth and bring to a boil.
4. Add the egg noodles and cook according to package instructions.
5. Stir in the cooked chicken and soy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions.

how to serve Classic Ginger Garlic Chicken Noodle Soup

Serve the soup hot in bowls. Add extra sliced green onions on top for freshness. Offer soy sauce, black pepper, or a squeeze of lime at the table for personal taste. Pair it with toast or a light salad.

how to store Classic Ginger Garlic Chicken Noodle Soup

Cool the soup to room temperature before storing. Place in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove over low heat until hot. For longer storage, freeze without noodles for up to 2 months; add fresh noodles when reheating.

tips to make Classic Ginger Garlic Chicken Noodle Soup

• Use low-sodium chicken broth so you can control salt.
• Shred warm cooked chicken for easy mixing and better texture.
• Add noodles just before serving if you want them firmer.
• For a creamy twist, check an option like easy chicken broccoli cheddar soup recipe for ideas on adding cheese and veggies.

variation (if any)

• Add mushrooms or bok choy for more vegetables.
• Use rice noodles for a gluten-free option.
• Swap soy sauce for tamari for a gluten-free soy flavor.
• Add a splash of sesame oil for a deeper aroma.

FAQs

Q: Can I use raw chicken?
A: Yes. If you use raw chicken, cook it in the broth until done, then shred and return to the pot.

Q: Can I make this vegetarian?
A: Replace chicken and chicken broth with tofu and vegetable broth, and use a little extra soy sauce.

Q: How long do noodles hold up in the soup?
A: Egg noodles soften over time. For best texture, cook noodles separately and add them when you serve.

Q: Can I freeze the soup with noodles?
A: Noodles get mushy when frozen. Freeze the soup without noodles and add fresh noodles when reheating.

Chef Carol

Classic Ginger Garlic Chicken Noodle Soup

A warm and comforting soup featuring chicken, ginger, and garlic, perfect for cold days or when you're feeling under the weather.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Soup Base

• 2 cups chicken broth Use low-sodium for better control of salt.
• 1 cup cooked chicken, shredded Shred warm chicken for easier mixing.
• 1 cup egg noodles Add noodles just before serving for firmer texture.
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 carrots sliced
• 1 stalk celery, sliced
• 2 tablespoons soy sauce Can substitute with tamari for gluten-free.
• Salt and pepper to taste
• Green onions for garnish Add sliced green onions on top for freshness.

Method

 

Preparation

1. In a large pot, heat a little oil over medium heat.
2. Add the chopped onion, carrots, and celery. Cook until softened.
3. Add the minced ginger and garlic, and stir for about 1 minute.

Cooking

1. Pour in the chicken broth and bring to a boil.
2. Add the egg noodles and cook according to package instructions.
3. Stir in the cooked chicken and soy sauce. Season with salt and pepper to taste.

Serving

1. Serve hot in bowls, garnished with green onions.
2. Offer soy sauce, black pepper, or a squeeze of lime at the table for personal taste.
3. Pair with toast or a light salad.

Notes

Cool the soup to room temperature before storing. Place in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove over low heat until hot. For longer storage, freeze without noodles for up to 2 months; add fresh noodles when reheating.