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Ginger Garlic Chicken Noodle Soup

A quick and comforting bowl of chicken noodle soup that’s brightened with fresh ginger and garlic, featuring tender shredded chicken and slippery egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Soup
Cuisine Asian, Comfort Food
Servings 4 servings

Ingredients
  

Main Ingredients

  • 2 pieces chicken breasts, cooked and shredded Rotisserie or poached works great.
  • 4 cups chicken broth Low-sodium recommended.
  • 1 cup egg noodles Can substitute with rice noodles or gluten-free pasta.
  • 1 tablespoon fresh ginger, minced or grated Fresh is best for brightness.
  • 4 cloves garlic, minced
  • 1 piece carrot, sliced thin
  • 1 stalk celery, sliced
  • to taste salt and pepper
  • 2 tablespoons soy sauce Optional — adds umami.
  • 1 tablespoon oil For sautéing.

Instructions
 

Preparation

  • Heat 1 tablespoon oil in a medium pot over medium heat.
  • Add the minced ginger and garlic. Sauté 30–60 seconds until fragrant but not browned.
  • Add the sliced carrot and celery. Cook 3–4 minutes, stirring, until slightly softened.
  • Pour in the chicken broth and bring it to a boil.
  • Add the egg noodles and cook according to package instructions until al dente (usually 5–7 minutes).
  • Stir in the shredded chicken and soy sauce if using. Simmer 2–3 minutes to warm the chicken through.
  • Taste and season with salt and pepper. Adjust soy sauce or a splash of lemon if you want more brightness.
  • Ladle into bowls and garnish with chopped green onions. Serve immediately.

Notes

Refrigerate leftovers within 2 hours of cooking. Keeps for 3–4 days in an airtight container. To reheat, warm gently on the stovetop. For long-term storage, omit the noodles if freezing and store broth and chicken for up to 3 months.
Keyword Chicken Noodle Soup, Comfort Food, Ginger Soup, Quick Recipes, Weeknight Dinner