This classic ginger garlic chicken noodle soup is warm, bright, and very easy to make. The broth tastes clean and savory with a fresh ginger bite and a soft garlic background. The shredded chicken adds hearty texture, while egg noodles give a silky chew that makes each spoonful satisfying. It’s quick enough for a busy weeknight and gentle enough for a cold or tired day. Serve hot with a sprinkle of fresh parsley or cilantro and a wedge of lemon if you like a bright finish. If you want a similar approach with slightly different spices, check out this ginger chicken noodle soup recipe for comparison.
Why You’ll Love This Classic Ginger Garlic Chicken Noodle Soup
- Bright ginger and mellow garlic pair for a fresh, healing-tasting broth.
- Simple hands-off simmering after a quick sauté makes it fast and low-stress.
- Uses cooked shredded chicken so you can use roast, leftover, or store-bought rotisserie.
- Egg noodles add comforting chew and turn the soup into a full meal.
- Mild, flexible seasoning makes it kid-friendly but easy to tweak for adults.
- One-pot cooking means minimal cleanup and quick weeknight service.
- Fresh herbs at the end lift the aroma and make the bowl look homemade.
- Easy to make in larger batches for lunches or to freeze for busy days.
What Is Classic Ginger Garlic Chicken Noodle Soup?
Classic Ginger Garlic Chicken Noodle Soup is a simple chicken noodle soup built on a clear chicken broth brightened with fresh ginger and garlic. It tastes savory, lightly peppered, and slightly warm from the ginger. Texture comes from tender shredded chicken, soft cooked carrots and celery, and egg noodles that soak up the broth without getting mushy when timed right. The cooking method is stovetop: quickly sauté aromatics, add broth and cooked chicken, simmer vegetables until tender, then cook noodles in the same pot. The overall vibe is comforting and restorative — perfect for a weeknight dinner, a pick-me-up lunch, or a cozy soup for cooler weather.
Ingredients for Classic Ginger Garlic Chicken Noodle Soup
For the Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
For the Soup
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
To Serve
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro) for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken broth: Use low-sodium broth if you want to control salt. If you only have bouillon, dissolve it in hot water to reach 4 cups.
- Cooked chicken: Leftover roast chicken, shredded rotisserie chicken, or poached chicken breast all work well. You can also use diced chicken if you prefer chunks.
- Egg noodles: Any short pasta (like small shells or fusilli) will do if you don’t have egg noodles. Note cooking times can change.
- Olive oil: Swap for a neutral oil like canola or avocado oil for a lighter flavor. For richer taste, melt 1 tablespoon butter instead.
- Ginger: Ground ginger is a backup (use about 1/8–1/4 teaspoon), but fresh grated ginger gives the best bright flavor.
- Veggies: Add thinly sliced zucchini or baby spinach near the end for more greens. These are optional and won’t change the base recipe.
Step-by-Step Instructions
Step 1 – Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and the garlic and ginger are fragrant, about 3–4 minutes.
Visual cue: The onion should look soft and glossy, not browned.
Step 2 – Add the broth
Pour in 4 cups chicken broth and bring the pot to a gentle boil. Scrape any browned bits from the bottom for extra flavor.
Step 3 – Add chicken and vegetables
Stir in 2 cups shredded cooked chicken, 1 cup sliced carrots, and 1 cup sliced celery. Reduce heat and let the soup simmer for about 10 minutes until the vegetables are tender and the flavors blend.
Step 4 – Cook the noodles
Add 2 cups egg noodles to the simmering soup and cook until al dente, following the package timing (usually 6–8 minutes). Stir occasionally so noodles don’t stick.
Step 5 – Season
Taste and season with salt and pepper to your preference. Start with a small pinch and adjust — the broth may already have salt.
Pro cue: If using low-sodium broth, you will likely need more salt. Add in small amounts and taste between pinches.
Step 6 – Serve
Ladle soup into bowls and garnish with fresh herbs like parsley or cilantro. Serve hot.
Pro Tips for Success
- Use fresh ginger for the brightest flavor; add it early in the sauté so the oil extracts its aroma.
- If using rotisserie chicken, shred it and add toward the end of simmering to avoid drying it out.
- Cook noodles directly in the soup so they soak up broth flavor — but don’t overcook; aim for al dente.
- If you plan leftovers, slightly undercook the noodles, then finish them when reheating to avoid soggy pasta.
- Keep heat at a gentle simmer once the broth is boiling to maintain clear soup and tender chicken.
- Taste and season at the end—broth and chicken add salt, so add sparingly at first.
- For even quicker prep, chop vegetables while aromatics cook so you can add them right away.
Flavor Variations
- Optional: Add a splash of soy sauce or tamari (1–2 teaspoons) to deepen umami without changing the base.
- Optional: Stir in a few drops of sesame oil (not toasted) at the end for a subtle toasty note.
- Optional: Add thinly sliced green onions or a small pinch of red pepper flakes for heat.
- Optional: Swap half the egg noodles for rice noodles for a lighter, gluten-free-friendly texture (if using rice noodles, follow package timing).
- Optional: Add a small handful of baby spinach or chopped kale near the end for extra color and nutrients.
- Optional: Finish each bowl with a squeeze of lemon for a bright, citrus contrast to the ginger.
Serving Suggestions
- Serve with crusty bread or a buttered roll to soak up the broth.
- Pair with a simple green salad or steamed greens for a balanced meal.
- Offer extra chopped herbs, lemon wedges, and cracked black pepper at the table for personalization.
- For a light lunch, serve a smaller bowl with a side of whole-grain crackers.
- Make it a restorative dinner by adding a naan or flatbread to dip.
- For kids, serve noodles and chicken with the broth on the side if they prefer drier texture.
Make-Ahead, Storage & Reheating
- Make-ahead: Sauté the aromatics and simmer the broth, chicken, and vegetables. Cool, then store base without noodles for up to 3 days. Add noodles and reheat to serve.
- Storage duration: Store fully cooled soup in an airtight container in the refrigerator for 3–4 days. Noodles will absorb more broth over time.
- Reheating: Gently reheat on the stove over low-medium heat until hot. If the soup is thick or noodles have absorbed broth, add 1/2 cup water or broth to loosen.
- Texture note: Noodles soften and absorb broth over time. To keep texture, store the noodles separately and add when reheating.
Storage and Freezing Instructions
- Freezing: For best results, freeze the soup without the egg noodles. Store the cooled soup (broth, chicken, veggies) in freezer-safe containers for up to 3 months.
- To reheat from frozen: Thaw overnight in the fridge or place container in a warm water bath. Reheat on the stove, bring to a simmer, then add fresh or pre-cooked noodles and cook until tender.
- If you freeze with noodles, expect a softer, sometimes mushy noodle texture after thawing. For quality, freeze only the soup base and add pasta at serving time.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~280 kcal | ~30 g | ~28 g | ~9 g | ~2 g | ~800 mg
Estimates vary by brands and portions.
FAQ About Classic Ginger Garlic Chicken Noodle Soup
Q: How do I prevent noodles from getting mushy?
A: Cook noodles until just al dente in the pot and serve immediately, or cook them separately and add to bowls when serving.
Q: Can I use raw chicken instead of cooked chicken?
A: You can, but cook raw chicken in the broth until done, then shred. Adjust simmer time to ensure chicken is fully cooked.
Q: My soup is too salty — what can I do?
A: Add more water or unsalted broth, or toss in a peeled potato and simmer 10 minutes to absorb some salt (discard potato before serving).
Q: How long do leftovers keep?
A: In the fridge, eat within 3–4 days. Freeze the base (no noodles) for up to 3 months.
Q: Can I make this gluten-free?
A: Yes — swap egg noodles for gluten-free noodles or rice noodles and check your broth for gluten-free labeling.
Q: How do I get a stronger ginger flavor?
A: Grate an extra 1/2 teaspoon fresh ginger into the sauté step or add a thin slice directly to the simmering broth and remove before serving.
TastyInspo Notes
- Finish with finely chopped herbs and a little lemon zest for a restaurant-style lift.
- For clear broth, avoid high rolling boils; keep a gentle simmer.
- Serve with a small dipping dish of chili oil for guests who want heat.
- If you like a silkier mouthfeel, stir in a teaspoon of butter off heat before serving.
- Use fresh-cut lemon slices on the side to let diners brighten their bowls per taste.
Troubleshooting
- Bland flavor: Simmer longer to concentrate flavors or add a pinch more salt and a splash of lemon.
- Overcooked chicken: Use pre-cooked chicken and add it late; if overcooked, shred and use in salads or sandwiches.
- Watery soup: Simmer uncovered a few more minutes to reduce liquid, or remove some broth and simmer to concentrate.
- Burning at bottom: Lower the heat and stir more often when sautéing aromatics; deglaze with a little broth if needed.
- Noodles sticking: Stir after adding noodles and keep the heat in a gentle simmer, not a hard boil.
- Too salty after adding soy or broth: Dilute with unsalted broth or water and adjust herbs and acid to balance.
Final Thoughts
This classic ginger garlic chicken noodle soup is reliable, gentle, and full of fresh flavor — a simple pot that comforts and fuels. It works for quick dinners, recovery meals, and batch cooking, and it’s easy to adapt with small swaps. For another take and inspiration, check this guide: Ginger Garlic Chicken Noodle Soup – Elle Gourmet.
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
For the Base
- 1 tablespoon olive oil Can substitute with canola or avocado oil.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Ground ginger can be used, but fresh is preferred.
- 4 cups chicken broth Use low-sodium if preferred.
For the Soup
- 2 cups cooked chicken, shredded Leftover roast, rotisserie, or poached chicken works well.
- 2 cups egg noodles Short pasta can be substituted if not available.
- 1 cup carrots, sliced
- 1 cup celery, sliced
To Serve
- to taste Salt and pepper
- for garnish Fresh herbs (like parsley or cilantro)
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and the garlic and ginger are fragrant, about 3–4 minutes.
- Pour in 4 cups chicken broth and bring the pot to a gentle boil. Scrape any browned bits from the bottom for extra flavor.
- Stir in 2 cups shredded cooked chicken, 1 cup sliced carrots, and 1 cup sliced celery. Reduce heat and let the soup simmer for about 10 minutes until the vegetables are tender and the flavors blend.
- Add 2 cups egg noodles to the simmering soup and cook until al dente, following the package timing (usually 6–8 minutes). Stir occasionally so noodles don’t stick.
- Taste and season with salt and pepper to your preference.
- Ladle soup into bowls and garnish with fresh herbs like parsley or cilantro. Serve hot.
