Classic Ginger Garlic Chicken Noodle Soup is simple and comforting. The ginger and garlic make the broth fresh and light. You can make it on a weeknight or when someone is sick. It is gentle and soothing with familiar flavors.
Why make this recipe
This soup is warm, bright, and easy. It uses fresh ginger and garlic for clear flavor. It cooks fast and fills you up. If you like simple chicken dishes, try an easy pasta twist at garlic parmesan chicken pasta for another quick dinner.
Why make this recipe
This recipe warms you without heavy cream or long cook time. It uses common ingredients you likely have. The soup is full of protein and vegetables. It shows simple cooking can taste great.
How to make Classic Ginger Garlic Chicken Noodle Soup
Follow the steps below in order. Work with a large pot so the soup cooks evenly. Add the noodles last so they do not get too soft. For a different bowl of chicken soup, you can look at a cozy option like Marry Me Chicken Soup for more ideas.
Ingredients :
- chicken broth
- egg noodles
- chicken breast
- ginger
- garlic
- carrots
- celery
- green onions
- soy sauce
- pepper
- salt
Directions :
- In a large pot, bring the chicken broth to a boil.
- Add the chicken breast and cook until no longer pink, about 10-15 minutes.
- Remove the chicken, shred it, and set aside.
- In the same pot, add ginger, garlic, carrots, and celery. Cook for 5 minutes until vegetables are tender.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded chicken, soy sauce, pepper, and salt.
- Top with chopped green onions before serving.
How to serve Classic Ginger Garlic Chicken Noodle Soup
Serve hot in deep bowls. Add extra chopped green onions on top. Offer soy sauce on the side for more salt if needed. A slice of crusty bread or a simple salad goes well with it.
How to store Classic Ginger Garlic Chicken Noodle Soup
Cool the soup to room temperature within two hours. Store in airtight containers in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. If frozen, thaw in the fridge overnight and reheat on the stove.
Tips to make Classic Ginger Garlic Chicken Noodle Soup
- Use fresh ginger and garlic for the best flavor.
- Do not overcook the noodles; add them near the end.
- Shred the chicken with two forks to make it tender.
- Taste and adjust salt and pepper at the end.
- Use low-sodium broth if you want to control salt.
Variation
- Use wide rice noodles for a gluten-free option.
- Add mushrooms or bok choy for more vegetables.
- Swap chicken thighs for breast for richer flavor.
- Add a splash of lime juice or a few drops of sesame oil for a new twist.
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Add shredded leftover chicken in step 6 and heat until warm.
Q: Can I make this without ginger?
A: You can, but ginger gives the soup its bright taste. Try a small amount first.
Q: How do I keep the noodles from getting soft in the fridge?
A: Store noodles separate from the broth if you plan to keep the soup for more than a day.
Q: Can I use rotisserie chicken?
A: Yes. Reduce cooking time and add the shredded rotisserie chicken near the end.
Q: Is this soup good for kids?
A: Yes. The flavors are mild and easy to eat.
Conclusion
This soup is simple to make and tastes fresh. For a gluten-free version with similar flavors, see Ginger Chicken Noodle Soup (Gluten Free!) • One Lovely Life. For another ginger garlic take, you can read Ginger Garlic Chicken Noodle Soup – Elle Gourmet.
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 4 cups chicken broth Low-sodium broth can be used for less salt.
- 8 oz egg noodles Add near the end of cooking.
- 2 cups chicken breast Cook until no longer pink.
- 1 tbsp ginger Use fresh for best flavor.
- 3 cloves garlic Minced.
- 1 cup carrots Chopped.
- 1 cup celery Chopped.
- 2 green onions green onions Chopped for garnish.
- 2 tbsp soy sauce For seasoning.
- 1 tsp pepper Adjust to taste.
- 1 tsp salt Adjust to taste.
Instructions
Cooking the Soup
- In a large pot, bring the chicken broth to a boil.
- Add the chicken breast and cook until no longer pink, about 10-15 minutes.
- Remove the chicken, shred it, and set aside.
- In the same pot, add ginger, garlic, carrots, and celery. Cook for 5 minutes until vegetables are tender.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded chicken, soy sauce, pepper, and salt.
- Top with chopped green onions before serving.