Description
A truly comforting and flavorful Ginger Garlic Chicken Noodle Soup recipe. Packed with aromatics like fresh ginger and garlic, tender chicken, and wholesome vegetables, this soup is perfect for any occasion. Easy to make and deeply satisfying.
Ingredients
Scale
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3–4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 8 cups low-sodium chicken broth
- 4 cups low-sodium chicken broth (additional for cooking noodles, optional)
- 2 boneless, skinless chicken breasts or thighs (about 1.5 pounds total)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles or your favorite pasta
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup fresh chives, chopped (for garnish, optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- 2. Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3. Pour in the 8 cups of chicken broth. Add the chicken breasts or thighs, dried thyme, and dried parsley.
- 4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- 5. Remove the chicken from the pot and set it aside on a cutting board. Once cool enough to handle, shred or dice the chicken.
- 6. While the chicken is cooling, bring the soup back to a simmer. Add the egg noodles and cook according to package directions, usually 7-10 minutes, until al dente.
- 7. Return the shredded or diced chicken to the pot. Stir well.
- 8. Season the soup with salt and freshly ground black pepper to taste.
- 9. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and chives, if using.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. This soup freezes well, though noodles can become softer upon thawing. For best results when freezing, cook noodles separately and add to individual bowls when reheating. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash more broth if the soup seems too thick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g