This Ginger Garlic Chicken Noodle Soup is a warm hug in a bowl! Tender chicken, slurpy noodles, and a spicy kick from garlic and ginger make it super comforting.
I love how the aroma fills my kitchen while it cooks. It’s like a mini spa day just from the ginger! Plus, it’s easy to make, so I whip it up whenever I need a cozy night in.
Key Ingredients & Substitutions
Olive Oil: Olive oil adds great flavor, but you can use vegetable or sesame oil if preferred. I sometimes mix in a little sesame oil for an extra kick.
Onion: A medium onion enhances the base flavor. If you’re out, shallots or leeks can work well too.
Garlic & Ginger: Fresh is best! However, you could use garlic powder in a pinch, but fresh grated ginger really boosts the flavor, so I recommend sticking with it.
Chicken Broth: Homemade is ideal for rich flavor, but store-bought low sodium works great if you’re short on time. You can also use vegetable broth for a lighter version.
Noodles: Egg noodles are traditional, but any pasta like spaghetti or rice noodles works in a pinch. Just adjust the cooking time according to the package.
Vegetables: Carrots and celery add sweetness and crunch. Feel free to add others like bell peppers or spinach for more nutrients!
How Can I Make Sure My Chicken Gets Just Right?
Cooking chicken breast can be tricky, but here’s how to ensure it stays juicy:
- Cook it whole in the broth to keep it moist.
- Check for doneness by cutting into the thickest part to see if it’s no longer pink.
- Shred it while it’s still warm for better texture.
Your chicken will turn tender and flavorful when cooked this way!
What’s the Best Way to Enhance the Flavor of My Soup?
To make this soup richer, consider these tips:
- Add a splash of soy sauce or fish sauce for depth and umami.
- Introduce a squeeze of lime or lemon juice before serving to brighten the flavor.
- Use fresh herbs like parsley or cilantro to add a burst of freshness on top.
These small additions can take your soup from good to great!
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 boneless, skinless chicken breasts
- 1 cup egg noodles or thin spaghetti
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 3 green onions (scallions), sliced
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Soy sauce or fish sauce (optional, for extra umami)
How Much Time Will You Need?
This delicious Ginger Garlic Chicken Noodle Soup takes about 10-15 minutes of prep time and around 30 minutes of cooking time, giving you a total of around 45 minutes to have this warm, comforting dish ready to serve. Perfect for a cozy dinner or when you’re feeling under the weather!
Step-by-Step Instructions:
1. Start with the Base:
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté for about 4-5 minutes, or until it becomes translucent. This will create a wonderful aromatic base for your soup!
2. Add Some Flavor:
Stir in the minced garlic and grated ginger. Cook this mixture for another 1-2 minutes until it becomes fragrant—your kitchen will start to smell amazing!
3. Vegetables Time:
Next, add the diced carrots and celery to your pot. Cook for about 3-4 minutes, stirring occasionally, until they start to soften. This adds great texture and nutrition to the soup.
4. Pour in the Goodness:
Now, pour in the chicken broth and bring it to a gentle boil. This will be the heart of your soup, so let it bubble lovingly!
5. Cook the Chicken:
Add the chicken breasts whole into the pot with the broth. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked through. You’ll know it’s done if it’s no longer pink inside!
6. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and use two forks to shred it into bite-sized pieces. It’s easier to do this while the chicken is warm!
7. Noodle Time:
Meanwhile, add the egg noodles to the simmering broth in the pot and cook according to the package instructions (usually around 6-8 minutes) until they are tender. Stir occasionally to make sure they don’t stick together.
8. Combine and Season:
Return the shredded chicken to the pot and stir well to combine everything. Add the crushed red pepper flakes (if you’re using them) and most of the sliced green onions, saving some for later. Season with salt and pepper to taste. For an extra boost of flavor, you can add soy sauce or fish sauce if you like.
9. Serve and Garnish:
Now it’s time to enjoy your soup! Ladle the hot soup into bowls and garnish with the remaining green onions and fresh parsley or cilantro, if desired. Serve it hot and savor the delicious flavors!
This soup combines the savory taste of chicken broth with the bold flavors of garlic and ginger, along with tender chicken and slurpy noodles. It’s not just a meal; it’s a warm embrace on a chilly day. Enjoy every comforting spoonful!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken can save time. Just add it in during the last few minutes of cooking to heat through.
How Can I Make This Soup Vegetarian?
For a vegetarian version, swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth. You can also add extra veggies for more flavor!
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Allow it to cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove, adding a splash of water if needed.
What If I Don’t Have All the Ingredients?
Don’t worry! You can substitute similar ingredients with what you have on hand. For example, any other type of noodle works in place of egg noodles, or you can switch out vegetables based on your preference!
