Comfort in a bowl with an aromatic twist—this Ginger Garlic Chicken Noodle Soup layers a soothing chicken broth with zingy fresh ginger, plenty of garlic, tender noodles, and pops of green onion and lemon. It warms you from the inside out, clears the senses, and comes together quickly with simple ingredients. Think classic chicken noodle, but brighter, silkier, and extra restorative thanks to ginger’s gentle heat and garlic’s savory depth.
It’s a perfect weeknight fix when you want something nourishing without fuss. Use leftover or rotisserie chicken to keep things fast, or poach a couple of breasts right in the pot. A splash of soy (or coconut aminos) and a squeeze of lemon or lime sharpen the broth, while sesame oil adds a whisper of nuttiness. The result is a slurpable, cozy soup that feels equal parts homestyle and takeout-favorite—ideal for sick days, chilly evenings, or anytime you’re craving a soothing bowl.
Key Ingredients & Substitutions
Simple pantry staples and a few fresh aromatics make a standout broth. Swap smartly to match what you have.
Chicken: Shredded rotisserie or leftover roasted chicken keeps prep minimal. If starting raw, use boneless breasts or thighs; poach directly in the broth, then shred.
Fresh ginger: The star aroma—peppery, warming, and bright. Use a microplane for a fine grate that melds into the broth; 1–1½ teaspoons ground ginger can sub in a pinch.
Garlic: Fresh cloves deliver savory backbone. If needed, use 1 teaspoon garlic powder added with the broth.
Broth: Low-sodium chicken broth lets you control salt. Bone broth boosts body and protein; vegetable broth works for a lighter vibe (with tofu instead of chicken).
Noodles: Wide egg noodles are classic. Soba, ramen, or thin spaghetti (broken) work—adjust timing so they stay tender, not mushy. Gluten-free noodles are fine; cook separately and add to bowls.
Soy sauce: Adds umami and gentle saltiness. Use tamari for GF or coconut aminos for a slightly sweeter, soy-free option.
Lemon or lime: A squeeze at the end brightens the entire pot. Rice vinegar can substitute in a pinch (start with 1–2 teaspoons).
Sesame oil: A drizzle at the finish adds nutty aroma. Skip if you prefer a simpler, classic broth.
Equipment You’ll Need
- Large pot or Dutch oven (5–6 quarts)
- Cutting board and chef’s knife
- Microplane or grater (for ginger and garlic)
- Ladle and tongs
- Measuring cups and spoons
- Fine-mesh strainer (optional, for skimming or straining aromatics)
Flavor Variations & Add-Ins
- Immune-boost: Add 1/2 teaspoon turmeric and a pinch of black pepper; finish with extra lemon.
- Miso comfort: Whisk 1–2 tablespoons white miso with hot broth and stir in off heat for umami richness (reduce soy).
- Spicy ginger: Add 1–2 teaspoons grated fresh chili or 1/2–1 teaspoon red pepper flakes with the ginger.
- Veggie-forward: Stir in baby spinach, bok choy, or thinly sliced mushrooms in the last 2 minutes.
- Coconut-ginger: Swap 1 cup broth for coconut milk; finish with lime and cilantro.
- Tofu swap: Replace chicken with cubed firm tofu; simmer gently to warm through.
- Herby lemon: Finish with dill or parsley for a Mediterranean nudge.
How to Make Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil (or 1 Tbsp olive oil + 1 Tbsp butter)
- 1 medium yellow onion, finely diced
- 2 medium carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 5–6 garlic cloves, minced or grated
- 2–3 tablespoons freshly grated ginger (to taste)
- 8 cups low-sodium chicken broth
- 1–1 1/2 pounds cooked shredded chicken or 1 pound raw boneless chicken breasts/thighs
- 8 ounces wide egg noodles (about 4 cups) or your favorite pasta
- 1–2 tablespoons low-sodium soy sauce or tamari (to taste)
- 1 tablespoon fresh lemon or lime juice, plus wedges for serving
- 1 teaspoon sesame oil (optional)
- 3 green onions, thinly sliced (divided)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional: 1 bay leaf; 1–2 teaspoons rice vinegar; fresh cilantro for garnish
How Much Time Will You Need?
Plan on about 10–12 minutes to prep, 20–25 minutes to simmer (including noodle time), and a couple minutes to finish. Total: roughly 35 minutes.
Step-by-Step Instructions:
1. Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt; cook, stirring, until softened, 4–5 minutes. Stir in garlic and ginger; cook 45–60 seconds until fragrant (avoid browning).
2. Build the broth
Pour in chicken broth and add bay leaf if using. Bring to a gentle boil, then reduce to a lively simmer. If using raw chicken, add it now; simmer 12–15 minutes until cooked through (165°F). Transfer to a cutting board, shred, and keep warm. Skim any foam if desired.
3. Season and cook noodles
Stir in soy or tamari. Add noodles and cook until just al dente, 6–8 minutes for egg noodles (time varies by type). Return shredded cooked chicken to the pot during the last 2–3 minutes to warm through.
4. Finish bright
Turn heat to low. Stir in lemon or lime juice, sesame oil (if using), black pepper, and most of the green onions. Taste and adjust salt, soy, and citrus until the broth tastes lively and balanced.
5. Serve
Ladle into warm bowls. Garnish with remaining green onions and cilantro if you like. Add extra lemon or lime at the table for a fresh pop.
Pro Tips for Best Texture & Taste
These easy moves maximize aroma and keep the soup clean, bright, and satisfying.
- Grate fine: Finely grate ginger and garlic so they infuse the broth instead of leaving fibrous bits.
- Al dente is key: Cook noodles until just tender; they’ll continue to soften as they sit.
- Season at the end: Soy and citrus vary—finish with both for a balanced, lifted broth.
- Keep leftovers brothy: If storing, consider cooking noodles separately and adding to bowls to prevent them from absorbing all the liquid.
- Rotisserie shortcut: Use pre-cooked chicken to cut total time to about 25 minutes.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use tamari or coconut aminos instead of soy sauce and choose gluten-free noodles (rice noodles are great). Cook GF noodles separately and add to bowls to keep the broth clear.
What noodles work best?
Wide egg noodles for classic comfort; ramen or soba for a slurpier feel; rice noodles for gluten-free. Adjust cook time per package and avoid overcooking.
How do I store and reheat?
Refrigerate up to 4 days. Noodles soak up broth, so add a splash of water or broth when reheating gently over low heat. For ideal texture, store broth and noodles separately.
Can I freeze it?
Freeze the soup without noodles up to 3 months. Thaw, bring to a simmer, add fresh noodles, and finish with lemon and green onion before serving.