My apartment kitchen is small, but a good soup always makes it feel bigger. This recipe is one of those. It’s a familiar chicken noodle soup, but the addition of fresh ginger and garlic gives it a depth that feels both comforting and bright. Nonna Rosa used to say a good broth could fix most things, and while she usually meant pasta, the principle holds here. It’s the kind of meal that settles you, especially when the LA evenings get a little crisp, which happens a few weeks out of the year.

Proteins

Boneless, skinless chicken breasts are convenient here. Look for good quality, ideally organic. You’ll cook them whole and then shred them into the soup.

Fresh Produce

A yellow onion, carrots, and celery form the base. Fresh ginger and garlic are essential for the specific flavor profile in this soup. Don’t use pre-minced versions.

Pantry Staples

Low-sodium chicken broth is key so you can control the salt. Soy sauce and a touch of sesame oil add depth. I’ve found that some brands of store-bought broth can taste a little flat, so choose one you like.

Finishing Touches

Egg noodles cook quickly and hold up well. Fresh cilantro brightens everything at the end. If you don’t care for cilantro, parsley is a fine alternative.

Prepare the Chicken

First, heat your vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken breasts with some salt and pepper. Place them in the hot pot and cook for 5 to 7 minutes per side. You want a nice brown on the outside and for them to be cooked through. Remove the chicken and set it aside to cool.

Sauté Aromatics

Add the chopped onion, carrots, and celery to the same pot. Cook these for 5 to 7 minutes until they soften a bit. Stir in the grated ginger and minced garlic. Let this cook for just another minute until you can smell the aromatics.

Simmer the Broth

Pour in the chicken broth, soy sauce, and sesame oil. Bring this mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. While that simmers, shred or dice your cooled chicken into bite-sized pieces.

Add Noodles and Finish

Add the egg noodles to the simmering soup. Cook them for 5 to 7 minutes, or until they are tender. Stir in the shredded chicken and let it heat through for a couple of minutes. Taste and adjust the seasoning with more salt and pepper if needed. Serve this classic ginger garlic chicken noodle soup in bowls, garnished with fresh cilantro.

Notes From My Kitchen

Nonna Rosa always said that the best soups come from starting with good ingredients, and that applies here. I’ve found that using a microplane for the ginger and garlic releases more flavor than a traditional grater. My one caution with this recipe is to watch the noodles closely at the end; they can go from perfectly tender to mushy if left in the simmering broth too long. I usually pull them a minute before I think they’re done. For a little extra brightness, a squeeze of fresh lime juice right before serving can really wake up the soup.

Variations

If you’re looking to change things up, consider adding a handful of fresh spinach or thinly sliced bok choy during the last few minutes of simmering for extra greens. For a different protein, leftover turkey from a holiday meal works well in place of chicken, offering a similar texture. You could also try thinly sliced pork tenderloin, quickly seared before adding to the broth, if you prefer pork. A splash of rice vinegar at the very end can introduce another layer of tang, balancing the richness of the broth.

Storage

This soup stores well in an airtight container in the refrigerator for up to three days. When reheating, I usually do it on the stovetop over medium-low heat, adding a splash of extra chicken broth if it seems a little thick. The noodles will absorb some liquid, so expect a slightly denser consistency the next day. I’ve found that by the fourth day, the noodles can start to get a bit too soft, especially if you made it on a Sunday for the week.

FAQ

Can I use pre-cooked chicken? Yes, you can. Shred about 2 cups of cooked chicken and add it to the soup along with the noodles, letting it heat through for a few minutes. This saves a step, though browning chicken breasts adds some depth to the broth.

What if I don’t have fresh ginger? Ground ginger can work in a pinch, but it won’t have the same bright, pungent flavor. Start with about 1/2 teaspoon and taste before adding more. Fresh is always preferred for this recipe.

Can I make this soup vegetarian? Absolutely. Omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like sliced mushrooms or bell peppers for more substance.

My noodles got too soft. What happened? This usually happens if they cook too long or if the soup sits with the noodles in it for an extended period. For best texture, add the noodles only when you’re ready to serve, or cook them slightly less than package directions if you anticipate leftovers.

Nutritional Information

Each serving of this classic ginger garlic chicken noodle soup is estimated to contain approximately 325 calories. It provides around 30g of protein and 30g of carbohydrates, with about 3g of fiber. Total fat content is estimated at 10g, with 2g saturated fat. Sodium levels are around 780mg per serving. These values are estimates and can vary based on specific ingredient brands, especially the sodium content of your chosen chicken broth and the fat content of the chicken used.

Ginger Garlic Chicken Noodle Soup (45 Minutes)

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• Author: Emily
• Total Time: 60 minutes
• Yield: 6 servings

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Description

This recipe makes a classic chicken noodle soup with ginger and garlic.

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Ingredients

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• 1 tbsp. vegetable oil
• 2 boneless, skinless chicken breasts (about 1.25 lbs. total)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 (1-inch) piece fresh ginger, peeled and grated
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 tbsp. soy sauce
• 1 tsp. sesame oil
• 4 oz. egg noodles
• 2 tbsp. chopped fresh cilantro, for garnish

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Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add them to the pot and cook for 5-7 minutes per side, until browned and cooked through. Remove the chicken from the pot and set aside to cool.
3. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, until softened.
4. Stir in the grated ginger and minced garlic. Cook for 1 minute more, until fragrant.
5. Pour in the chicken broth, soy sauce, and sesame oil. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. While the soup simmers, shred or dice the cooked chicken.
7. Add the egg noodles to the simmering soup. Cook for 5-7 minutes, or until the noodles are tender.
8. Stir in the shredded chicken and heat through.
9. Taste and adjust seasoning with remaining salt and pepper as needed.
10. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Notes

• For extra flavor, roast the chicken breasts before adding them to the soup.
• Feel free to add other vegetables like spinach or mushrooms.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 325
• Sugar: 5g
• Sodium: 780mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg