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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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