Description
Classic Ginger Garlic Chicken Noodle Soup is a cozy, nourishing bowl with tender shredded chicken, springy noodles, and a bright, fragrant ginger-garlic broth. This easy chicken noodle soup gets extra depth from soy sauce (or tamari) and finishes with scallions, sesame oil, and optional chili crisp for heat. Perfect for weeknights, meal prep, and comforting leftovers.
Ingredients
Scale
- 1 1/2 lb boneless skinless chicken thighs (or breasts)
- 8 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, sliced (optional)
- 1 tbsp fresh ginger, grated (or 2-inch piece thinly sliced)
- 4 cloves garlic, minced (or smashed)
- 2 tbsp soy sauce or tamari (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp kosher salt (only if needed)
- 8 oz noodles (egg noodles, ramen noodles without seasoning, rice noodles, or udon)
- 4 scallions, sliced
- 1 tsp toasted sesame oil (finish)
- 1–2 tsp rice vinegar (optional, to brighten)
- Chili crisp or chili oil (optional)
- Optional add-ins: 2 cups baby spinach or bok choy (stir in at end), mushrooms, sesame seeds
Instructions
- 1. Bring broth to a gentle simmer in a pot and add carrots, celery (if using), ginger, and garlic
- 2. Add chicken and poach at a gentle simmer until cooked through and tender
- 3. Remove chicken, shred with forks, and return shredded chicken to the broth
- 4. Stir in soy sauce/tamari, black pepper, and salt if needed; taste and adjust
- 5. Cook noodles separately until just tender, drain, and divide into bowls (best for leftovers)
- 6. Ladle hot ginger-garlic broth and chicken over noodles
- 7. Finish with scallions, a few drops of sesame oil, and optional chili crisp and rice vinegar
- 8. Serve immediately; store leftover broth and noodles separately for best texture
Notes
- Keep the simmer gentle for tender chicken and clearer broth
- Grated ginger gives stronger flavor; sliced ginger is milder and can be removed
- Cook noodles separately to prevent soggy leftovers
- Add sesame oil at the end—heat dulls its aroma
- If the soup tastes flat, add a splash of vinegar or more soy sauce
- For a ramen-style bowl, add a soft-boiled egg and mushrooms
- Use tamari and rice noodles for a gluten-free option
- Store broth + chicken up to 4 days; freeze broth (no noodles) up to 3 months
- Reheat gently and add fresh noodles and toppings for best results
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 290
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Classic Ginger Garlic Chicken Noodle Soup, ginger garlic chicken soup, chicken noodle soup with ginger, easy chicken noodle soup, shredded chicken soup, ginger broth soup