Name: Classic Ginger Garlic Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 tbsp olive oil or sesame oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated or sliced; 2 carrots, sliced; 2 celery stalks, sliced; 6 cups chicken broth; 6 oz egg noodles or rice noodles; 1 tbsp soy sauce (optional); Salt and pepper, to taste; 1–2 tbsp lemon or lime juice (optional); Chopped green onions or fresh parsley/cilantro, for garnish

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Classic Ginger Garlic Chicken Noodle Soup is a soothing, nourishing bowl of comfort that blends tender chicken, aromatic garlic and ginger, hearty noodles, and a flavorful broth. It’s my go-to recipe when I want something warm, restorative, and deeply satisfying—perfect for chilly nights, sick days, or anytime I need a comforting hug in a bowl.

Why You’ll Love This Recipe

I love how this soup brings together bold, healing flavors with simple ingredients. The ginger and garlic infuse the broth with depth and warmth, while the tender chicken and noodles make it filling and hearty. It’s easy to make in one pot, and I can adjust the flavors or ingredients depending on what I have on hand. It’s not just delicious—it actually feels good for the body and soul. Classic Ginger Garlic Chicken Noodle Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Garlic cloves, minced
Fresh ginger, grated or sliced
Yellow onion, diced
Carrots, sliced
Celery, sliced
Chicken broth
Egg noodles or rice noodles
Olive oil or sesame oil
Soy sauce (optional, for flavor depth)
Salt and pepper
Green onions or fresh herbs (like parsley or cilantro) for garnish
Optional: lemon or lime juice for brightness

Directions

I heat oil in a large pot over medium heat, then sauté the onion, garlic, and ginger until fragrant and the onion turns translucent.
I add the carrots and celery, cooking for another 3–4 minutes until slightly softened.
I pour in the chicken broth and bring it to a boil.
I add the raw chicken to the broth, reduce the heat, and let it simmer gently for 15–20 minutes until the chicken is cooked through and tender.
I remove the chicken, shred it using two forks, then return it to the pot.
I add the noodles and cook according to the package instructions, usually 6–8 minutes, until they’re tender.
I season the soup with salt, pepper, and soy sauce if I want extra depth.
Before serving, I stir in a splash of lemon or lime juice for brightness, then garnish with green onions or fresh herbs.

Servings and timing

This recipe makes about 4 to 6 servings and takes around 35–40 minutes from start to finish. It’s quick enough for a weeknight but comforting enough for any time I need a little warmth.

Variations

I sometimes add mushrooms or baby spinach for extra veggies. For a spicy version, I stir in chili flakes or a dash of sriracha. If I’m going gluten-free, I use rice noodles or gluten-free egg noodles. I’ve also made this with leftover rotisserie chicken to save time—just skip the raw chicken step and add the cooked chicken at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a bit of extra broth or water since the noodles tend to soak up the liquid over time. I reheat on the stovetop or in the microwave until hot. If I plan to make it ahead, I sometimes cook the noodles separately and add them just before serving to avoid over-softening. Classic Ginger Garlic Chicken Noodle Soup

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used shredded rotisserie chicken or leftover baked chicken. I just add it after the vegetables are soft and simmer a few minutes to warm it through.

What kind of noodles work best?

I like using egg noodles for a classic texture, but rice noodles or even soba work great depending on what I have in my pantry.

Can I freeze this soup?

Yes, but I recommend freezing it without the noodles since they can get mushy. I freeze the broth and chicken, then add fresh-cooked noodles when I reheat.

How do I make the broth more flavorful?

I simmer it longer with a little soy sauce, a dash of sesame oil, or even a bouillon cube. I sometimes add a few smashed garlic cloves or extra ginger slices for a bolder taste.

Is this soup good for colds?

Absolutely. The ginger and garlic are known for their anti-inflammatory and immune-boosting properties. It always helps me feel better when I’m under the weather.

Conclusion

Classic Ginger Garlic Chicken Noodle Soup is one of those timeless recipes I come back to again and again. It’s full of soothing, familiar flavors with a fresh, aromatic twist from the ginger and garlic. Whether I’m making it for comfort, nourishment, or just because I want something delicious and easy, this soup always delivers.