A warm bowl to brighten your day
This Classic Ginger Garlic Chicken Noodle Soup is simple, comforting, and ready in about 30 minutes. It mixes fresh ginger and garlic with tender chicken and egg noodles for a clean, soothing flavor. If you like easy chicken soups, you might also enjoy a few other takes on the dish like this classic chicken noodle soup.
What makes this soup worth making
You will love this soup because it cooks fast, uses few ingredients, and feels both fresh and comforting. The ginger adds brightness and the garlic gives warmth. It is great when you are under the weather or when you want a quick, homey dinner.
Step-by-step: make Classic Ginger Garlic Chicken Noodle Soup
Follow these simple steps to make the soup. For ideas on stronger garlic flavor or noodle swaps, see a guide to sticky garlic chicken noodles for inspiration.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 2 cups egg noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, sliced
- 2 stalks celery, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, heat a bit of oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the chicken breasts and sear on both sides.
- Pour in the chicken broth and water, then add the carrots and celery. Bring to a boil.
- Reduce heat and let simmer until chicken is cooked through, about 15–20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in the egg noodles and cook until tender, about 5–7 minutes.
- Season with salt and pepper, and serve hot, garnished with fresh parsley.
How to serve Classic Ginger Garlic Chicken Noodle Soup
Serve it hot in bowls with a sprinkle of fresh parsley. A wedge of lemon at the side brightens the soup if you like a little tang. For a low-carb option, try serving with shirataki or rice noodles — see a related idea for chicken and shirataki noodle soup.
How to store leftovers
Cool the soup to room temperature, then store in an airtight container. It keeps in the fridge for 3–4 days. Reheat gently on the stove; add a splash of water or broth if the noodles soak up too much liquid. For longer storage, freeze without the noodles for up to 3 months, then add fresh noodles when reheating.
Handy tips for a better soup
- Grate the ginger fine so it blends into the broth.
- Sear the chicken briefly for better flavor before simmering.
- If you want faster cooking, dice the chicken and cook it with the onions.
- Add the noodles near the end to keep them from getting mushy.
- Taste and adjust salt at the end.
Simple variations to try
- Add sliced mushrooms for an earthy note.
- Stir in baby spinach at the end for extra greens.
- Use soba or rice noodles instead of egg noodles.
- For a spicier version, add sliced chili or a dash of chili oil.
Nutritional notes
A typical serving is moderate in calories with a good balance of protein and carbs. Using low-sodium broth and adding more vegetables will lower sodium and increase fiber. Exact values vary by portion size and ingredient brands.
Family-friendly serving ideas
- Serve with warm bread or soft rolls for kids who like dipping.
- Offer grated cheese or chopped herbs at the table so everyone can customize.
- Pair with simple steamed vegetables for a fuller meal.
What to eat alongside this soup
This soup pairs well with crusty bread, a light salad, or steamed greens. For a heartier meal, serve with roasted root vegetables or a simple grilled cheese.
Frequently Asked Questions
Q: Can I use thighs instead of breasts?
A: Yes. Boneless skinless thighs add more flavor and stay moist. Adjust cooking time if they are thicker.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion, garlic, and ginger first, then add all ingredients (except noodles) and cook on low for 4–6 hours. Add noodles in the last 20–30 minutes.
Q: How do I keep noodles from getting mushy in leftovers?
A: Store noodles separately from the soup if possible. If not, use firm noodles and reheat gently, adding a little extra broth.
Q: Can I freeze this soup?
A: Freeze without noodles for best texture. Add fresh noodles after thawing and reheating.
Conclusion
If you want a gluten-free variation or a different take on ginger chicken noodle soup, check out this gluten-free version from One Lovely Life: Ginger Chicken Noodle Soup (Gluten Free!) • One Lovely Life. For another ginger-garlic style recipe, see this version at Elle Gourmet: Ginger Garlic Chicken Noodle Soup – Elle Gourmet. If you’re looking for a rich, comforting classic, Ambitious Kitchen has a popular take you can compare: The Best Chicken Soup You’ll Ever Eat | Ambitious Kitchen.
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth Use low-sodium for a healthier option
- 2 cups water
- 2 cups egg noodles For low-carb option, substitute with shirataki or rice noodles
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Grate finely for better blending
- 2 pieces carrots, sliced
- 2 stalks celery, sliced
- Salt and pepper to taste Adjust to preference
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat.
- Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the chicken breasts and sear on both sides.
Cooking
- Pour in the chicken broth and water, then add the carrots and celery. Bring to a boil.
- Reduce heat and let simmer until chicken is cooked through, about 15–20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in the egg noodles and cook until tender, about 5–7 minutes.
- Season with salt and pepper, and serve hot, garnished with fresh parsley.
