Ever have one of those days when you crave something that warms you up inside and isn’t straight out of a can? Ginger Garlic Chicken Noodle Soup practically begs you to put on fuzzy socks and slurp away. Maybe the weather is cold, or maybe your week just took a left turn into chaos. Whatever it is, you want simple and tasty. And wow, let me tell you, this soup delivers. If you liked cozy stuff like creamy marry me chicken soup or are kind of obsessed with grilled chicken broccoli bowls with creamy garlic sauce, then get ready for this noodle adventure. 
WHAT MAKES THIS SOUP UNIQUE
Let’s be honest, chicken soup is everywhere. But Ginger Garlic Chicken Noodle Soup? It isn’t your basic soup. It hits different. The ginger boosts flavor and gives you that “Whoa, I can breathe again” feeling. Then comes the garlic—honestly, it makes your kitchen smell like you know what you’re doing in there.
My family swears this stuff fixes everything from sniffles to grumpy moods. It’s way faster than fussier soups, but still somehow tastes like you spent all day. One time, I even doubled the garlic, and nobody complained (I mean, except maybe my breath).
For me, it’s that mix of cozy noodles and zingy broth that makes this not-your-average soup. The kind you want a second bowl of, even when you swear you’re full.
| Ingredient | Amount | Benefits |
|---|---|---|
| Chicken Breast | 2 cups, shredded | High in protein, helps in muscle building |
| Fresh Ginger | 1-2 inches, sliced | Aids digestion, anti-inflammatory |
| Fresh Garlic | 3-4 cloves, minced | Boosts immune system, may lower blood pressure |
| Carrots | 1 cup, chopped | Rich in vitamins and minerals, good for vision |
| Egg Noodles | 2 cups | Quick energy source, filling |
INGREDIENTS IN GINGER GARLIC CHICKEN NOODLE SOUP
If your fridge is bare, you might need to run to the store. Here’s the lineup for Ginger Garlic Chicken Noodle Soup:
- Chicken breast or thighs, cooked and shredded (use leftovers or rotisserie for lazy days)
- A good bunch of fresh ginger, peeled and sliced
- Fresh garlic, minced or smashed, the more the better
- Chicken broth or stock (don’t use water, please)
- Noodles—egg noodles are great, but whatever’s in the pantry works
- Carrots and celery—chop ’em up small
- Onion (yellow is classic but red works fine if you’re desperate)
- Soy sauce for umami kick
- Olive oil or butter—personal choice
- Black pepper and salt, to taste
- Green onions or cilantro for topping (optional but pretty)
That’s it. No need to dress up—this is not a dinner party. Just good food. 
WAYS TO CUSTOMIZE THIS RECIPE
Look, the best part of Ginger Garlic Chicken Noodle Soup is how forgiving it is. Don’t have egg noodles? Use spaghetti, or even rice. My sister tosses in bok choy sometimes, and hey, I once saw someone drop in a splash of sriracha.
Use a big squeeze of lemon for brightness if you want. Or throw in extra ginger to really wake up your taste buds (especially handy if you’re stuffed up). If you love heat, try some red pepper flakes.
For the broth, homemade is five-star stuff, but boxed or bouillon cubes are honestly fine—nobody is judging. Sometimes, when I’m feeling wild, I add mushrooms or swap chicken for leftover turkey. Just don’t skip the garlic and ginger—they’re the heroes here.
And hey, if you’re hungry now and not later, check out quick dinners like 10-minute air fryer chicken sausage veggies too. Soup is cozy, but choices are always good. 
COMMON QUESTIONS ABOUT GINGER GARLIC NOODLE SOUP
Q: Can I freeze Ginger Garlic Chicken Noodle Soup?
A: Yep, but keep the noodles separate or they’ll turn soggy. Freeze the broth and chicken, then add fresh cooked noodles when you reheat.
Q: Is it spicy?
A: Only if you want it to be. Ginger brings zing, not spice. You control the heat if you add hot stuff.
Q: What kind of chicken works best?
A: Anything, but I think best baked chicken breast recipes simple juicy make leftovers perfect for this. Rotisserie is my shortcut on busy nights!
Q: How long does it last in the fridge?
A: Three to four days, but again, store noodles on the side if you don’t want mush.
Q: Can it be made gluten free?
A: Sure thing. Use rice noodles or gluten free pasta and double check the broth label.
WHAT READERS ARE SAYING
People get really into this soup, surprisingly. “The ginger garlic combo made my whole family eat seconds, and my toddler asked for it in her lunchbox the next day,” wrote someone from Michigan. Another reader from Arizona said, “I added mushrooms and a splash of soy—my husband said it’s now our ‘sick day’ food.” I even heard from a newlywed who learned to make this in their tiny apartment, and now it’s their weekly dinner.
The overall vibe? It’s quick, feels a little healing, and honestly tastes good even after a long day when you thought you wanted takeout. Give it a go and, who knows, it might even end up in your regular dinner rotation.
Wrapping Up: Grab a Bowl and Get Cozy
So listen, Ginger Garlic Chicken Noodle Soup is that little comfort recipe you reach for when you want max flavor and not a ton of fuss. The kick from ginger and garlic just makes everything else shine, from the soft noodles to the savory broth. Honestly, if you want more quick wins in the kitchen, check out resources like Deb Perelman’s Ginger Garlic Chicken Noodle Soup Recipe …, or go a little different with Ginger Chicken Noodle Soup (Gluten Free!) • One Lovely Life and even a veggie twist at Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup) – The …. No chef hat required, just an appetite. Time to go make soup magic.
Print
Ginger Garlic Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free option available
Description
A cozy and comforting chicken noodle soup with a zesty ginger and garlic flavor, perfect for warming up on a cold day.
Ingredients
- 2 cups Chicken Breast, shredded
- 1–2 inches Fresh Ginger, sliced
- 3–4 cloves Fresh Garlic, minced
- 1 cup Carrots, chopped
- 2 cups Egg Noodles
- 4 cups Chicken Broth
- 1 cup Celery, chopped
- 1 Onion, chopped
- 2 tbsp Soy Sauce
- 2 tbsp Olive Oil or Butter
- Salt and Black Pepper, to taste
- Green Onions or Cilantro, for topping (optional)
Instructions
- In a large pot, heat olive oil or butter over medium heat.
- Add onion, garlic, and ginger; sauté until aromatic.
- Add carrots and celery; cook until softened.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and soy sauce; stir to combine.
- In a separate pot, cook egg noodles according to package instructions.
- Once noodles are cooked, drain and add to the soup.
- Season with salt and pepper to taste, and serve hot topped with green onions or cilantro.
Notes
You can customize this soup with your favorite vegetables or noodles. Feel free to adjust the ginger and garlic according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg