Ginger Garlic Chicken Noodle Soup Recipe

Introduction

This Ginger Garlic Chicken Noodle Soup is a comforting and flavorful dish perfect for chilly days or whenever you need a warm hug in a bowl. Featuring aromatic ginger and garlic, tender shredded chicken, and your choice of noodles, this soup is both nourishing and easy to prepare.

Ingredients

• 1 tablespoon olive oil (or sesame oil for an added flavor boost)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 4 cups low-sodium chicken broth
• 2 cups water (or adjust depending on your preferred broth consistency)
• 2 cups cooked, shredded rotisserie chicken (or boneless skinless chicken breasts)
• 1 cup carrots, sliced thinly or julienned
• 1 cup celery, sliced
• 2 cups bok choy or spinach (optional, for added greens)
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon rice vinegar (optional for extra tang)
• 1 teaspoon sesame oil (optional, for extra flavor)
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• 4 oz dry egg noodles, rice noodles, or any noodles of your choice
• Fresh cilantro or green onions, chopped (optional, for garnish)
• Lime wedges (optional, for garnish)
• A drizzle of sesame oil or chili oil (optional, for garnish)
• Sriracha or your favorite hot sauce (optional, for garnish)

Instructions

1. Step 1: Heat the olive oil or sesame oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Then add the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
2. Step 2: Pour in the chicken broth and water, stirring to combine. Bring to a simmer, then add the shredded chicken, sliced carrots, and celery. Let it simmer for 10-15 minutes until the vegetables are tender and flavors meld.
3. Step 3: Season the soup with soy sauce or tamari, rice vinegar, sesame oil, and crushed red pepper flakes if using. Adjust salt and pepper to taste. Stir well and taste the broth for balance.
4. Step 4: In a separate pot, bring water to a boil and cook the noodles according to package instructions, usually 4-6 minutes. Drain and set aside, taking care not to overcook rice noodles.
5. Step 5: If using bok choy or spinach, add it to the soup in the last few minutes to wilt. Then either add noodles directly to the soup pot or place noodles in serving bowls and ladle soup over them.
6. Step 6: Serve hot, garnished with fresh cilantro or green onions. Add a squeeze of lime, a drizzle of sesame or chili oil, and a splash of Sriracha or hot sauce if you like extra spice.

Tips & Variations

• For a richer flavor, use sesame oil instead of olive oil from the start.
• Try swapping rotisserie chicken with shredded cooked turkey or tofu for a vegetarian twist (use vegetable broth).
• Add mushrooms or snap peas for extra texture and nutrients.
• Use gluten-free tamari and rice noodles for a gluten-free version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to avoid sogginess. Reheat gently on the stove or microwave until warmed through, adding a splash of broth or water if needed to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook boneless skinless chicken breasts or thighs in the broth until tender, then shred them before adding back to the soup.

How can I make the soup spicier?

Add more crushed red pepper flakes when seasoning or garnish with spicy sauces like Sriracha or chili oil according to your heat preference.

Ginger Garlic Chicken Noodle Soup Recipe

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★★★★★

4.7 from 82 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Ginger Garlic Chicken Noodle Soup is a comforting and flavorful dish combining aromatic ginger and garlic with tender shredded chicken, fresh vegetables, and noodles in a savory broth. Perfect for warming up on chilly days or when you need a nourishing meal, this soup balances savory, tangy, and slightly spicy notes with easy preparation on the stovetop.

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Ingredients

Scale 1x2x3x

For the Soup:

• 1 tablespoon olive oil (or sesame oil for an added flavor boost)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 4 cups low-sodium chicken broth
• 2 cups water (or adjust depending on your preferred broth consistency)
• 2 cups cooked, shredded rotisserie chicken (or use boneless skinless chicken breasts)
• 1 cup carrots, sliced thinly or julienned
• 1 cup celery, sliced
• 2 cups bok choy or spinach (optional, for added greens)
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon rice vinegar (optional for extra tang)
• 1 teaspoon sesame oil (optional, for extra flavor)
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste

For the Noodles:

• 4 oz dry egg noodles, rice noodles, or any noodles of your choice (adjust amount for serving size)

Toppings (optional):

• Fresh cilantro or green onions, chopped
• Lime wedges
• A drizzle of sesame oil or chili oil
• Sriracha or your favorite hot sauce (optional)

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Instructions

1. Prepare the Aromatics: Begin by heating the olive oil (or sesame oil) in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened. Then add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant, creating a flavorful base for the broth.
2. Build the Broth: Pour in the chicken broth and water, stirring to combine. Bring the mixture to a simmer. Once simmering, add the shredded chicken, sliced carrots, and sliced celery. Let the soup simmer gently for 10-15 minutes until the vegetables are tender and the chicken absorbs the broth’s flavors.
3. Season the Soup: Add soy sauce (or tamari), rice vinegar, and sesame oil to the pot. Optionally, stir in crushed red pepper flakes for some heat. Taste the broth and adjust seasoning with salt, pepper, or additional soy sauce to achieve a balanced savory and tangy flavor.
4. Cook the Noodles: In a separate pot, bring water to a boil. Add the noodles and cook according to package instructions, usually 4-6 minutes. Drain the noodles carefully to avoid overcooking, especially if using rice noodles, which can become mushy quickly.
5. Assemble the Soup: Add the cooked noodles directly to the soup pot, or portion noodles into individual bowls and ladle hot soup over them. If using greens like bok choy or spinach, add them in the last few minutes of simmering to wilt just before serving.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or chopped green onions. Add a squeeze of lime juice and drizzle with sesame or chili oil for extra flavor. Optionally, add Sriracha or your favorite hot sauce for a spicy kick. Serve hot and enjoy.

Notes

• For a gluten-free version, use tamari instead of soy sauce and rice noodles instead of egg noodles.
• Add the greens near the end of cooking to keep them vibrant and tender.
• Adjust the amount of water and broth to achieve your preferred soup consistency.
• Rotisserie chicken is a convenient shortcut, but freshly cooked chicken breasts shredded works well too.
• Customize the heat level by varying or omitting the crushed red pepper flakes and hot sauce additions.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired

Keywords: Ginger Garlic Chicken Soup, Chicken Noodle Soup, Healthy Soup Recipe, Asian Chicken Soup, Comfort Food, Easy Soup, Gluten Free Soup