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Ginger Garlic Chicken Noodle Soup

Irresistible Ginger Garlic Chicken Noodle Soup for Cozy Nights

This Ginger Garlic Chicken Noodle Soup is a comforting hug in a bowl, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Vegetable Oil Feel free to use olive oil for added flavor.
  • 1 pound Boneless Skinless Chicken Thighs or Breasts Thighs offer more flavor, while breasts are leaner.
  • 1 medium Onion Shallots can substitute for a milder option.
  • 4 cloves Garlic Fresh garlic preferred; garlic powder works in a pinch.
  • 1 tablespoon Fresh Ginger Ground ginger can be a last-minute substitute.
  • 6 cups Chicken Broth Low-sodium broth is a healthier alternative.
  • 2 cups Water Use less for a thicker soup.
  • 2 medium Carrots Turnips can be used for a different twist.
  • 2 stalks Celery Can be omitted if you’re out.
  • 4 cups Egg Noodles Swap with gluten-free noodles or rice as needed.
  • 2 cups Bok Choy or Spinach Any leafy green works well.
  • 2 tablespoons Soy Sauce Optional, tamari is a gluten-free alternative.
  • Salt and Pepper Essential for seasoning, adjust to taste.
  • 1/4 cup Fresh Cilantro or Green Onions Offers a fresh garnish; parsley can be a good alternative.
For Additional Flavor (optional)
  • 1 teaspoon Chili Flakes Add a spicy kick if desired.
  • 1 tablespoon Lemon Juice A splash can brighten the flavors.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat until shimmering, roughly 2 minutes.
  2. Add 1 pound of boneless skinless chicken thighs or breasts to the pot. Sauté for about 5-7 minutes, until golden brown.
  3. Using the same pot, add 1 chopped onion, 4 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for 2-3 minutes.
  4. Pour in 6 cups of chicken broth and 2 cups of water, stirring well. Bring to a gentle boil.
  5. Add 2 sliced carrots and 2 chopped celery stalks to the boiling broth. Simmer for 15 minutes.
  6. Once the vegetables are tender, add the browned chicken back into the pot, along with 2 tablespoons of soy sauce.
  7. Add 4 cups of egg noodles to the pot, stirring gently to incorporate. Cook according to package instructions.
  8. In the last few minutes, stir in 2 cups of chopped bok choy or spinach until just wilted.
  9. Taste the soup and season with salt and pepper. Garnish with fresh cilantro or sliced green onions before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Check chicken doneness, and cook noodles just until al dente. Add fresh herbs just before serving to preserve their flavor. This soup stores well for meal prep.

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