Go Back

Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a warming golden broth, tender noodles, and shredded chicken. Built with a quick sauté of onion, carrots, and celery, then simmered until the chicken is cooked through for a clear, flavorful bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

chicken breast or thighs
  • 1.5 lb chicken breast or thighs
carrots
  • 4 carrots sliced
celery
  • 3 celery sliced
onion
  • 1 onion diced
garlic
  • 6 garlic cloves, minced
fresh ginger
  • 2 tbsp fresh ginger grated
chicken broth
  • 8 cup chicken broth
soy sauce
  • 2 tbsp soy sauce
sesame oil
  • 1 tbsp sesame oil plus 1 tablespoon for sautéing
rice vinegar
  • 1 tsp rice vinegar
ramen noodles or egg noodles
  • 8 oz ramen noodles or egg noodles
green onions
  • 3 green onions sliced
cilantro
  • 1 cilantro for garnish
sesame seeds
  • 1 sesame seeds for garnish
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste

Equipment

  • 1 large pot

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat, then sauté onion, carrots, and celery for 4 minutes until slightly softened and glossy.
Bloom ginger and garlic
  1. Add garlic and grated fresh ginger, and cook for 2 minutes until very fragrant, stirring so the garlic doesn’t brown.
Simmer the chicken
  1. Add chicken broth, soy sauce, and chicken to the pot, bring to a boil, then simmer for 20 minutes until the chicken is cooked through and no longer pink.
  2. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth so it disperses evenly.
Cook noodles and finish
  1. Add ramen noodles or egg noodles and cook for 3-5 minutes until tender, watching for the noodles to soften.
  2. Stir in 1 tablespoon sesame oil and rice vinegar, then season with salt and black pepper to taste, adjusting until the broth tastes balanced.
Serve
  1. Top the soup with green onions, cilantro, and sesame seeds for garnish, and serve hot.

Notes

For best texture, keep the broth simmering gently and add noodles right before serving so they stay springy. Store leftovers in the refrigerator up to 3 days; freeze soup without the noodles for up to 2 months, then cook fresh noodles to reheat. If you want a lighter option, use low-sodium chicken broth and reduce the soy sauce to 1 tablespoon.