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Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup: Comfort Food in a Bowl

Ginger Garlic Chicken Noodle Soup is a nourishing and soothing dish that brings warmth and comfort in every bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegetable Oil Substitute with olive oil if preferred.
  • 1 pound Boneless Chicken Thighs/Breasts Optionally use tofu for a vegetarian version.
  • 1 medium Onion Can be substituted with shallots.
  • 3 cloves Garlic Fresh is recommended for best flavor.
  • 1 tablespoon Fresh Ginger Ground ginger can be used, but use less (1 teaspoon).
  • 6 cups Chicken Broth Use vegetable broth for a vegetarian option.
  • 6 cups Water Can be adjusted based on desired soup thickness.
For the Vegetables
  • 2 medium Carrots Substitute with parsnips for a different flavor.
  • 2 stalks Celery Could be replaced with green bell peppers.
  • 2 cups Bok Choy or Spinach Kale or Swiss chard are viable substitutes.
For the Noodles
  • 8 ounces Egg Noodles or Preferred Noodles Rice noodles or gluten-free pasta can be used as alternatives.
For Seasoning
  • 2 tablespoons Soy Sauce For a gluten-free version, use tamari or coconut aminos.
  • to taste Salt Adjust to taste; consider adding crushed red pepper for heat.
  • to taste Pepper Adjust to taste.
For Garnish
  • 1 bunch Fresh Cilantro/Green Onions Chives or parsley can also work.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions for Ginger Garlic Chicken Noodle Soup
  1. In a large pot over medium heat, warm 2 tablespoons of vegetable oil until it shimmers.
  2. Add the boneless chicken thighs or breasts to the pot, browning them for about 5-7 minutes until they turn golden and are cooked through.
  3. In the same pot, add a chopped onion, minced garlic cloves, and freshly grated ginger. Sauté these aromatics for 2-3 minutes until they become fragrant.
  4. Pour in 6 cups of chicken broth and an equal measure of water into the pot, stirring well to combine. Bring the mixture to a gentle boil.
  5. Once boiling, add sliced carrots and chopped celery to the pot. Continue to boil for about 1-2 minutes.
  6. Lower the heat and allow the soup to simmer for 15 minutes, or until the vegetables are tender.
  7. After simmering, stir the cooked chicken back into the pot, along with any juices.
  8. Next, add your preferred noodles to the pot and cook according to package instructions (generally 5-7 minutes).
  9. In the last few minutes of cooking, add bok choy or fresh spinach to the pot.
  10. Before serving, taste the soup and adjust seasoning with salt and pepper as needed.
  11. Ladle the hot soup into bowls, garnishing each with fresh cilantro or chopped green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove.

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