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ginger garlic chicken noodle soup in a white bowl with green onions and cilantro Filename: ginger-garlic-chicken-noodle-soup.jpg Caption: Ginger Garlic Chicken Noodle Soup, a fragrant comforting bowl the whole family will love.

Ginger Garlic Chicken Noodle Soup

A comforting and flavorful twist on classic chicken noodle soup, infused with aromatic fresh ginger and garlic. Tender chicken, wholesome noodles, and fresh vegetables simmer in a fragrant broth perfect for cold days or whenever you need a nourishing bowl of comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 lb boneless skinless chicken breasts or thighs thighs recommended for extra richness
  • 2 tbsp fresh ginger minced
  • 4 cloves garlic minced
  • 6 cup chicken broth low-sodium preferred
  • 2 cup water
  • 8 oz egg noodles or rice noodles or noodle of choice
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 cup mushrooms sliced, optional
  • 2 cup baby spinach or bok choy roughly chopped if using bok choy
  • 2 green onions sliced, for garnish
  • 2 tbsp soy sauce adjust to taste; use tamari for gluten-free
  • 1 tbsp sesame oil toasted, added at the end
  • salt and black pepper to taste
  • fresh cilantro optional garnish

Equipment

  • Large soup pot or Dutch oven
  • cutting board
  • Chef's knife
  • ladle
  • Two forks for shredding chicken

Method
 

  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
  2. Add minced ginger and garlic and saute, stirring constantly, for 1 to 2 minutes until deeply fragrant.
  3. Add chicken breasts or thighs and cook for 4 to 5 minutes, turning occasionally, until lightly browned on all sides.
  4. Pour in chicken broth and water, scraping up any browned bits from the bottom. Bring to a boil over medium-high heat.
  5. Reduce heat to a gentle simmer and cook for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees F.
  6. Remove chicken from the pot, allow to rest for 2 minutes, then shred with two forks or dice into bite-sized pieces. Set aside.
  7. Add sliced carrots, celery, and mushrooms if using to the broth and simmer for 5 to 7 minutes until just tender.
  8. Add noodles and cook according to package directions, stopping about 1 minute before they are fully done as they will continue softening in the broth.
  9. Return shredded chicken to the pot. Stir in soy sauce and sesame oil. Taste and adjust salt and pepper as needed.
  10. Add baby spinach or bok choy and stir gently until just wilted, about 1 to 2 minutes.
  11. Ladle into bowls and garnish with sliced green onions and fresh cilantro. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Store noodles separately to prevent them from absorbing the broth. Freeze the soup without noodles for up to 3 months. To reheat, warm on the stovetop over medium heat adding extra broth as needed, and cook fresh noodles to stir in.
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