Ginger Garlic Chicken Noodle Soup
This Ginger Garlic Chicken Noodle Soup combines fragrant ginger, garlic, and red pepper flakes in a nourishing chicken broth with tender egg noodles and shredded chicken. Ready in under an hour, it’s perfect for cozy nights or make-ahead lunches.
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.
Notes
Make ahead: Prepare the base up to 2 days in advance, storing the broth and aromatics separately in airtight containers.
To refresh frozen soup, bring to a simmer with an extra squeeze of lemon and a splash of broth.