Steam rises in fragrant waves as the first spoonful of Ginger Garlic Chicken Noodle Soup reaches your lips—warm broth scented with ginger’s zing, garlic’s nutty toasted scent, and tender ribbons of chicken and noodles. After three rounds of late-night testing, I discovered that a short simmer brings out the sweetest carrot notes, while a final squeeze of lemon brightens the whole bowl.
Why You’ll Love Ginger Garlic Chicken Noodle Soup
- Bright, layered flavors from ginger, garlic, and a splash of lemon juice
- Silky-smooth broth meets tender chicken and noodles for soul-soothing comfort
- Quick stovetop method—ready in under an hour, without fuss
- A recipe rooted in Asian-inspired aromatics with a Western twist
A Little Background
I first tested this soup on a drizzly November evening, chopping ginger until my eyes watered and wondering if the peel-to-ginger ratio was right. By the third trial, I learned that peeling the ginger with a spoon shaved off just enough to avoid bitterness—my prep note still sticks in my notebook. This soup has since become my go-to remedy for chilly nights and comfort cravings alike.
Key Ingredients for Ginger Garlic Chicken Noodle Soup
- Unsalted butter: lends a rich mouthfeel; swap for ghee for nuttier depth
- Garlic: minced fine for an even mellow, roasted edge
- Fresh ginger: provides zesty warmth—peel thinly to avoid fibrous bits
- Low-sodium chicken broth: control the salt level and layer in seasoning
- Wide egg noodles: chewy, holds up in broth; try rice noodles for a gluten-free option
How to Make Ginger Garlic Chicken Noodle Soup
- In a large stockpot over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add 1 medium diced yellow onion and cook until softened, about 5 minutes, watching for gentle sizzling.
- Stir in 8 minced garlic cloves, 2 tablespoons minced ginger, and 1 teaspoon crushed red pepper flakes. Sauté until the aroma becomes fragrant and the garlic turns glossy, about 2 minutes.
- Pour in 8 cups low-sodium chicken broth and bring to a gentle boil, then reduce heat to maintain a simmer.
- Add 3 sliced carrots and 3 sliced celery stalks; simmer until vegetables begin to soften, about 8 minutes. Stir in 2 cups shredded cooked chicken and 8 ounces wide egg noodles, cooking until noodles are al dente, about 8 minutes. Season with salt and pepper, remove from heat, stir in 2 tablespoons chopped parsley and juice of 1 lemon.
Pro Tips & Troubleshooting
- Testing note: I found that adding the parsley off-heat preserves its bright green hue and fresh aroma.
- If the broth tastes flat, stir in a pinch of baking soda to round out acidity from ginger.
- For a seasonal twist, swap carrots for sweet potatoes in fall or add baby bok choy in spring.
- Doubling the recipe? Use a wider pot to prevent boil-overs and increase simmer time by a few minutes.
Storage & Make-Ahead Guide
Store cooled soup in airtight containers: room temperature storage is not recommended beyond 2 hours; refrigerate for up to 4 days or freeze for 3 months. When reheating, bring to a gentle simmer (165°F internal temperature) to ensure food safety. Storage note: after freezing and thawing, I refreshed the broth with a squeeze of fresh lemon before serving.
Serving Suggestions
Garnish with extra parsley and a drizzle of chili oil for heat. Serve alongside crusty sourdough for dipping or a simple green salad tossed in a light vinaigrette to cut through the richness.
Frequently Asked Questions
- How do I store Ginger Garlic Chicken Noodle Soup? Keep in sealed containers in the fridge for up to 4 days; cool to room temp before sealing.
- Can I freeze this soup? Yes—freeze in portions for up to 3 months, leaving ½-inch headspace for expansion.
- What’s the best way to reheat leftover soup? Warm on the stovetop over medium heat until it reaches 165°F, stirring to prevent sticking.
- What can I substitute for egg noodles? Use rice noodles, udon, or even broken spaghetti in a pinch; adjust cooking time as needed.
- Can I make this soup in an Instant Pot? Yes—use sauté mode for aromatics then pressure cook on high for 5 minutes; quick-release, add chicken and noodles, and pressure cook 3 more minutes.
- How long will the soup last in the fridge? It stays safe for up to 4 days when stored below 40°F and reheated properly.
Final Thoughts
Ginger Garlic Chicken Noodle Soup has become my weekend ritual—tucked between afternoon chores, I sneak a taste and remember why I love this blend of textures and aromas. I’d love to hear how your batch turns out—drop a note below and share your favorite tweaks!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – a speedy pressure-cooker version with the same warming spices
- Slow Cooker Chicken Noodle Soup – hands-off comfort that simmers low and slow
- Pressure Cooker Chicken Soup – a broth-forward, noodle-free twist for lighter days
Ginger Garlic Chicken Noodle Soup
Ingredients
Aromatics
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 8 cloves garlic minced
- 2 tbsp fresh ginger minced
- 1 tsp red pepper flakes crushed
Soup
- 8 cups low-sodium chicken broth
- 3 carrots sliced
- 3 celery stalks sliced
- 2 cups cooked shredded chicken
- 8 oz wide egg noodles
- 2 tbsp fresh parsley chopped
- 1 lemon juiced
- salt and freshly ground black pepper to taste
Instructions
Aromatics
- In a large stockpot over medium heat, melt the butter and oil. Add the diced onion and cook until softened, about 5 minutes, watching for gentle sizzling.
- Stir in the garlic, ginger, and red pepper flakes. Sauté until fragrant and glossy, about 2 minutes.
Soup
- Pour in the chicken broth and bring to a gentle boil, then reduce to a simmer.
- Add the carrots and celery and simmer until just tender, about 8 minutes.
- Stir in the shredded chicken and noodles. Cook until noodles are al dente, about 8 minutes.
- Season with salt and pepper, remove from heat, then stir in parsley and lemon juice.