Go Back

Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear, golden broth, tender noodles, and shredded chicken. Sautéed onion, carrot, and celery plus ginger and garlic give a warming, aromatic finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs
Vegetables and aromatics
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 6 clove garlic, minced
  • 2 tbsp fresh ginger, grated
Broth and seasonings
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 salt and pepper to taste
Noodles and garnish
  • 8 oz ramen noodles or egg noodles
  • 3 green onions, sliced
  • 1 fresh cilantro and sesame seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat, then sauté onion, carrots, and celery for 4 minutes, until slightly softened and glossy.
Bloom ginger and garlic
  1. Add garlic and grated ginger and cook for 2 minutes, stirring until very fragrant and aromatic.
Simmer the chicken broth
  1. Add chicken broth, soy sauce, and chicken to the pot, bring to a boil, then simmer for 20 minutes until the chicken is cooked through.
  2. Remove the chicken to a plate and shred it, then return the shredded chicken to the pot.
Cook noodles and finish
  1. Add ramen noodles or egg noodles and cook for 3-5 minutes, stirring until tender and the broth looks lightly thickened.
  2. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste until balanced.
Serve
  1. Ladle into bowls and top with green onions, cilantro, and sesame seeds for garnish.

Notes

For the clearest, most flavorful broth, keep the simmer at a steady, gentle bubble once it reaches a boil, not a hard boil. Refrigerate leftovers up to 3 days; for best noodle texture, reheat broth and chicken separately and add fresh noodles if possible (freezing soup is best without noodles). For a lower-sodium option, use low-sodium soy sauce and season with pepper and a little extra rice vinegar to keep the flavor bright.