When you need a warm, comforting meal that’s as nourishing as it is delicious, Ginger Garlic Chicken Noodle Soup is the perfect choice. This aromatic chicken soup, infused with zesty ginger and garlic, combines tender chicken, hearty noodles, and fresh veggies for a soul-soothing dish. Ideal for chilly evenings or when you’re feeling under the weather, it’s a flavorful remedy that’s sure to become a family favorite.
Why You’ll Love Ginger Garlic Chicken Noodle Soup
- Health-Boosting: Ginger and garlic offer anti-inflammatory and immune-supporting benefits.
- Quick and Simple: Ready in under an hour with pantry staples.
- Versatile: Customize with your favorite noodles or veggies.
- One-Pot Ease: Minimal cleanup for busy nights.
- Freezer-Friendly: Perfect for meal prep and leftovers.
Ingredients for Ginger Garlic Chicken Noodle Soup
Here’s what you need for this aromatic chicken soup (serves 4–6):
- 2 tbsp (30ml) olive oil
- 1 lb (450g) boneless, skinless chicken thighs, diced
- 4 cloves garlic, minced
- 1 tbsp (10g) fresh ginger, grated
- 1 medium onion, diced (about 1 cup/150g)
- 2 medium carrots, sliced (about 1 cup/120g)
- 2 stalks celery, sliced (about 1 cup/100g)
- 6 cups (1.4L) chicken broth
- 2 cups (150g) egg noodles (or noodles of choice)
- 1 cup (30g) fresh spinach
- 2 tbsp (30ml) soy sauce
- Salt and pepper, to taste
- Green onions, chopped, for garnish
- Fresh cilantro, for garnish (optional)
- Lime slices, for serving (optional)
Equipment
- Large pot
- Cutting board and knife
- Ladle
- Wooden spoon
Ingredient Tips
- Fresh ginger and garlic enhance aroma and flavor.
- Chicken thighs add richness; breasts work for a leaner option.
- Egg noodles are classic; ramen or rice noodles offer variety.
- Spinach adds color; kale or bok choy work too.
- Homemade broth deepens flavor, but store-bought is fine.
Directions for Ginger Garlic Chicken Noodle Soup
Let’s make this aromatic chicken soup—cozy, flavorful, and easy!
Heat Oil and Cook Chicken
In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb diced chicken thighs and cook for 5–7 minutes until browned, stirring occasionally.
Sauté Aromatics
I stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 1 diced onion, sautéing for 3 minutes until fragrant and onions are translucent.
Add Vegetables
I add 2 sliced carrots and 2 sliced celery stalks, cooking for 5 minutes until slightly softened.
Simmer with Broth and Noodles
I pour in 6 cups chicken broth and bring to a boil. I add 2 cups egg noodles, reduce to a simmer, and cook for 10 minutes until noodles are tender.
Finish with Spinach and Seasoning
I stir in 1 cup spinach and 2 tbsp soy sauce, cooking for 1–2 minutes until spinach wilts. I season with salt and pepper to taste.
Serve
I ladle the soup into bowls, garnish with green onions and cilantro (if using), and serve with lime slices for a zesty kick.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~50 minutes
- Servings: 4–6
- Calories: ~300 kcal per serving (1/6 dish)
- Macros per Serving: 25g carbs, 20g protein, 10g fat, 2g fiber
Variations
Try these twists on this recipe:
- Low-Carb: Swap noodles for zucchini noodles, inspired by LaylaCooks’ Creamy Mushroom Asparagus Chicken Penne.
- Vegetarian: Use tofu or chickpeas and vegetable broth.
- Protein Swap: Try shrimp or pork for a different flavor.
- Spicy Kick: Add ¼ tsp red pepper flakes or sriracha.
- Noodle Variety: Use ramen, udon, or rice noodles.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for a refreshing drink.
- Serve with LaylaCooks’ The Best Peach Sorbet for dessert.
Storage
I store cooled soup in an airtight container in the fridge for up to 4 days. For freezing, I cool completely, transfer to freezer-safe containers, and store for up to 3 months. I reheat on the stovetop over medium heat, adding a splash of broth if needed.
Serving Tips
- Presentation: Serve in large bowls with vibrant garnishes.
- Garnish: Top with green onions, cilantro, or a lime wedge.
- Pairing: Try with LaylaCooks’ Pickle Juice Ranch Cucumber Salad or crusty bread.
- Portion Size: 1–1.5 cups per person.
- Occasions: Perfect for cozy dinners, sick days, or meal prep.
FAQs
Can I use frozen chicken?
Yes, thaw completely before cooking for even results.
Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours or high for 4 hours; add noodles in the last 30 minutes.
Can I use chicken breasts?
Yes, or try shredded rotisserie chicken for speed.
Are gluten-free noodles an option?
Yes, use gluten-free noodles and adjust cooking time as needed.
How do I make it spicier?
Add red pepper flakes, sriracha, or sliced jalapeños to taste.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Ginger Garlic Chicken Noodle Soup is a cozy, nourishing dish that’s easy to make and perfect for any occasion. This aromatic chicken soup blends zesty ginger, garlic, and tender chicken for a heartwarming meal. Try this versatile recipe and savor a flavorful, comforting favorite!
Ginger Garlic Chicken Noodle Soup
Ingredients
- 2 tbsp 30ml olive oil
- 1 lb 450g boneless, skinless chicken thighs, diced
- 4 cloves garlic minced
- 1 tbsp 10g fresh ginger, grated
- 1 medium onion diced (about 1 cup/150g)
- 2 medium carrots sliced (about 1 cup/120g)
- 2 stalks celery sliced (about 1 cup/100g)
- 6 cups 1.4L chicken broth
- 2 cups 150g egg noodles (or noodles of choice)
- 1 cup 30g fresh spinach
- 2 tbsp 30ml soy sauce
- Salt and pepper to taste
- Green onions chopped, for garnish
- Fresh cilantro for garnish (optional)
- Lime slices for serving (optional)
Instructions
Heat Oil and Cook Chicken
- In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb diced chicken thighs and cook for 5–7 minutes until browned, stirring occasionally.
Sauté Aromatics
- I stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 1 diced onion, sautéing for 3 minutes until fragrant and onions are translucent.
Add Vegetables
- I add 2 sliced carrots and 2 sliced celery stalks, cooking for 5 minutes until slightly softened.
Simmer with Broth and Noodles
- I pour in 6 cups chicken broth and bring to a boil. I add 2 cups egg noodles, reduce to a simmer, and cook for 10 minutes until noodles are tender.
Finish with Spinach and Seasoning
- I stir in 1 cup spinach and 2 tbsp soy sauce, cooking for 1–2 minutes until spinach wilts. I season with salt and pepper to taste.
Serve
- I ladle the soup into bowls, garnish with green onions and cilantro (if using), and serve with lime slices for a zesty kick.
Notes
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