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A steaming bowl of aromatic Ginger Garlic Chicken Noodle Soup with tender chicken pieces, noodles, and vegetables in a golden broth.

Ultimate Ginger Garlic Chicken Noodle Soup

This is the ultimate comfort food soup, featuring a deeply aromatic and robust broth built on a foundation of fresh ginger and garlic. It's a flexible, one-pot wonder that can be made with raw or leftover chicken and is designed for both flavor and ease, making it perfect for weeknight dinners or fighting off a chill.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skin-on chicken thighs or 3 cups shredded cooked chicken
  • 2 tablespoons neutral oil such as avocado or grapeseed
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6-8 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 8 ounces wide egg noodles
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1-2 teaspoons toasted sesame oil
  • Salt and black pepper to taste
  • For garnish: sliced green onions and fresh cilantro

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Microplane or fine grater (for ginger)
  • Tongs
  • Ladle
  • Separate medium pot (for cooking noodles)
  • Colander

Method
 

  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Sauté for 8-10 minutes until softened and onions are translucent.
  2. Push the vegetables to the side of the pot. Add a little more oil to the cleared space, then add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant, being careful not to let the garlic brown.
  3. If using raw chicken thighs, nestle them into the pot. Pour in the chicken broth and water. Bring to a boil, then immediately reduce to a gentle simmer. If using raw chicken, simmer for 25-30 minutes until cooked through. Skim off any foam that rises in the first few minutes.
  4. Remove the cooked chicken with tongs. Let cool slightly, then shred the meat, discarding the skin and bones. Return the shredded meat to the pot (or add pre-cooked shredded chicken at this stage).
  5. Stir in the soy sauce and rice vinegar. Taste the broth and season with additional salt and pepper as needed.
  6. While the soup simmers, cook the egg noodles in a separate pot of salted boiling water according to package directions, but undercook them by 1 minute. Drain and rinse briefly with cool water to stop the cooking.
  7. Remove the soup pot from the heat. Stir in the toasted sesame oil.
  8. To serve, place a portion of cooked noodles into each bowl. Ladle the hot soup over the noodles. Garnish generously with sliced green onions and fresh cilantro.

Notes

For the clearest broth, skim foam during simmering and always cook noodles separately. Use a microplane for the ginger to avoid stringy bits. The soup can be made ahead: store the broth and noodles separately for up to 4 days in the fridge. The broth (without noodles) freezes well for up to 3 months. Customize with add-ins like mushrooms, spinach, chili-garlic paste, or different noodles like rice noodles or udon.