The first time I made this ginger garlic chicken noodle soup, it cleared the winter fog from my head and warmed every corner of my kitchen within minutes.
It’s a recipe that feels like medicine and comfort food at once — bright ginger, savory garlic, and simple chicken broth doing the heavy lifting.
This version is straightforward enough for a weeknight but nuanced enough that you’ll want to keep the ingredients on hand all season.
Why You’ll Love This Recipe
- Fast: From pantry to bowl in about 20–30 minutes if you use leftover cooked chicken.
- Bright but comforting: Ginger and garlic lift the broth while noodles and chicken keep it satisfying.
- Flexible: Swap noodles, greens, or use store-bought rotisserie chicken for a weeknight shortcut.
- Nourishing: Bone-warming broth, vegetables, and lean protein make it a complete, light meal.
The texture is built on contrast: silky, fragrant broth coating tender noodles, pockets of shredded chicken, and a slight bite from sliced carrots. The grated ginger gives a gentle spicy perfume while garlic deepens the savory backbone, and fresh greens add an herbaceous finish that keeps the soup from feeling heavy.
"I made this on a rainy night and my family devoured it — pure comfort in a bowl. Five stars!" — Reader K.
Key Ingredients
Fresh ginger — Grating fresh ginger releases volatile oils that give the soup its clean, warming heat. Use young ginger if you can; it’s juicier and less fibrous. Store-bought jarred ginger is okay in a pinch, but the flavor is flatter.
Garlic — Minced garlic softens into sweet, savory richness during the brief sauté. Use fresh cloves rather than pre-minced jar garlic for a brighter, sharper garlicky note. Smash the clove first to make mincing quicker.
Chicken broth — A good-quality chicken broth is the backbone of the soup. Homemade or low-sodium store-bought works best so you control salting; brands like Pacific Foods or Swanson’s low-sodium make reliable bases. The broth’s clarity and salt level determine how much seasoning you add at the end.
Noodles — Egg noodles give classic texture, while rice noodles make this gluten-free and lighter. Cook times vary: thin rice noodles will soften quickly, while thicker egg noodles need a few extra minutes in simmering broth.
Full ingredient list:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup noodles (e.g., egg noodles or rice noodles)
- 2 carrots, sliced
- 1 cup spinach or kale
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prep
Chop the onion fine enough that it melts into the broth as it softens.
Mince the garlic and grate the ginger so both release evenly when sautéed.
Slice the carrots into coins or half-moons and shred the cooked chicken into bite-sized strips.
Measure the chicken broth and portion the noodles so everything is ready to go.
Pro Tip: Line up ingredients in small bowls (mise en place). This makes the quick cooking steps calm and accurate. You’ll know you’re ready when all bowls are within arm’s reach.
Step 2: Build the flavor
Warm 2 tablespoons of olive oil in a large soup pot over medium heat until it shimmers.
Add the chopped onion and sauté, stirring occasionally, until the onion is translucent and slightly glossy — about 4–5 minutes.
Add the minced garlic and grated ginger, stirring constantly for 30–45 seconds until fragrant but not browned.
Pro Tip: Keep the heat at medium; garlic burns fast. You’re aiming for fragrant, not charred. You’ll know it’s right when the kitchen smells bright and aromatic.
Step 3: Add broth and main ingredients
Pour in 4 cups of chicken broth and bring the pot to a gentle boil.
Stir in the shredded chicken, sliced carrots, and the noodles you selected. Reduce heat to a simmer and cook until the noodles are tender and the carrots are just softened.
If using egg noodles, they may need a few extra minutes; rice noodles will typically be ready in less time.
Pro Tip: If using leftover cold chicken, warm it in the broth for a few minutes to prevent chilling the pot. The soup is done when the noodles are al dente and the carrots have a slight bite.
Step 4: Finish with greens and seasoning
Once the noodles are tender, stir in 1 cup of spinach or kale and cook for an additional minute until wilted.
Taste and season with salt and pepper to suit your preference. Ladle into bowls and garnish with fresh parsley.
Pro Tip: Add greens at the very end to keep color and texture bright. You’ll know it’s done when the spinach loses its raw sheen and the broth tastes balanced.
Expert Tips for Success
- Use low-sodium broth and taste before salting. Low-sodium gives you control and prevents an overly salty soup once the chicken and other ingredients concentrate the saltiness.
- Don’t overcook the noodles. Add them with the chicken and carrots, but time their cook based on package instructions and your preference for firmness. Overcooked noodles can turn mushy and thicken the broth.
- Toast aromatics briefly if you want extra depth. After sautéing the onion, allow garlic and ginger to bloom for a few more seconds to coax out essential oils without browning. Browning creates a different flavor profile — fine, but watch closely.
- Use a mix of dark and white meat or shredded rotisserie chicken. Dark meat adds richness; white meat keeps it lean. Rotisserie is a weeknight shortcut that also contributes savory caramelized notes.
- Control ginger intensity. If you want a gentler ginger presence, start with 2 teaspoons grated and add more to taste. Fresh ginger strength varies, so taste the broth before adding the final bit.
- Add acidity if it needs brightening. A squeeze of lemon or a dash of rice vinegar at the end wakes up the flavors without changing the soup’s character. Start with half a teaspoon and adjust.
- Equipment matters: use a wide, heavy-bottomed pot for even heat distribution and faster evaporation when you want to concentrate the broth. A narrow pot steams the ingredients and slows reductions.
- Plan for carryover cooking. Noodles continue to soften slightly after off-heat, especially when stored. Cook them a touch firmer than you’d eat immediately if you plan to reheat leftovers.
- For extra mouthfeel, swirl in a teaspoon of butter at the end. It adds silk and rounds sharp edges without overpowering the ginger-garlic lift.
Storage & Freezing
Fridge: Cool the soup quickly by transferring it to shallow airtight containers. Store in the refrigerator for up to 3–4 days. Keep noodles and soup together for short-term storage, but expect noodles to soak up broth. Reheat gently over low heat on the stovetop, adding a splash of broth or water to restore consistency.
Freezer: For best texture, freeze the broth, shredded chicken, and carrots without the noodles or delicate greens. Use freezer-safe containers or heavy-duty freezer bags and remove as much air as possible. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low to medium heat. If the noodles were added before freezing, add extra broth or water while reheating because noodles absorb liquid. Add fresh greens and parsley at the end to revive color and flavor. Microwave reheating works for single servings; cover loosely and stir every 30–45 seconds to heat evenly.
Variations & Substitutions
Asian-inspired: Swap egg noodles for rice noodles and finish with a splash of low-sodium soy sauce and a few drops of toasted sesame oil. Add thinly sliced scallions and a soft-boiled egg for richness.
Gluten-free: Use rice noodles or gluten-free pasta and confirm your broth is GF. The soup keeps the same warming ginger-garlic profile without the gluten.
Spicy kick: Add a pinch of crushed red pepper flakes during the onion sauté or finish each bowl with chili oil for heat that complements ginger’s heat rather than competing.
Heartier stew-style: Add diced potatoes or a cup of diced sweet potato with the carrots and simmer until tender for a chunkier, stick-to-your-ribs version.
Frequently Asked Questions
Q: Can I make this soup vegetarian?
A: Yes. Replace chicken and chicken broth with firm tofu and vegetable broth. Add extra umami with a splash of soy sauce or a teaspoon of miso paste dissolved in the hot broth.
Q: How long will the soup keep in the fridge?
A: Stored in airtight containers, it will keep 3–4 days. Remove any perishable garnishes like fresh parsley before storing; add fresh when serving.
Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw chicken, add thinly sliced or diced chicken to the simmering broth and cook until fully done — typically 8–12 minutes depending on size. Ensure internal temperature reaches 165°F (74°C).
Q: How can I make the broth richer?
A: Simmering with an added chicken carcass or bones for several hours extracts collagen and deepens flavor. For a quick boost, reduce the broth by simmering uncovered for 10–15 minutes or add a teaspoon of chicken base or bouillon paste.
Q: Will the noodles soak up the broth overnight?
A: Yes. Noodles absorb liquid and soften, sometimes becoming mushy. To prevent this, store the noodles separately and combine them when reheating, or undercook them slightly initially.
Final Thoughts
This ginger garlic chicken noodle soup is the kind of recipe you’ll make on repeat: quick, flexible, and reliably comforting.
Try it with different noodles or greens to find your favorite version, and don’t forget the parsley at the end for a fresh finish.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want alternate takes or inspiration for ginger-forward chicken soups, these are helpful references: Ginger Chicken Noodle Soup (Gluten Free!) • One Lovely Life, Lemon Ginger Chicken Noodle Soup – Our Balanced Bowl, and Deb Perelman’s Ginger Garlic Chicken Noodle Soup Recipe ….
Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped Chop finely.
- 3 cloves garlic, minced Use fresh cloves for better flavor.
- 1 tablespoon fresh ginger, grated Use young ginger if possible.
- 4 cups chicken broth Low-sodium preferred.
- 2 cups cooked chicken, shredded Rotisserie chicken can be used.
- 1 cup noodles (e.g., egg noodles or rice noodles) Cook time varies.
- 2 medium carrots, sliced Slice into coins or half-moons.
- 1 cup spinach or kale Add at the end to keep it bright.
- to taste Salt and pepper Adjust based on preference.
- to garnish Fresh parsley For garnish.
Instructions
Preparation
- Chop the onion fine enough that it melts into the broth as it softens.
- Mince the garlic and grate the ginger so both release evenly when sautéed.
- Slice the carrots into coins or half-moons and shred the cooked chicken into bite-sized strips.
- Measure the chicken broth and portion the noodles so everything is ready to go.
- Pro Tip: Line up ingredients in small bowls (mise en place) for calm and accurate cooking.
Building the Flavor
- Warm olive oil in a large soup pot over medium heat until it shimmers.
- Add the chopped onion and sauté until translucent and slightly glossy (4–5 minutes).
- Add minced garlic and grated ginger, stirring for 30–45 seconds until fragrant but not browned.
- Pro Tip: Keep the heat at medium; garlic burns fast.
Cooking the Soup
- Pour in chicken broth and bring to a gentle boil.
- Stir in shredded chicken, sliced carrots, and selected noodles, then reduce heat to a simmer.
- Cook until noodles are tender and carrots are just softened, keeping an eye on the cook times.
- Pro Tip: If using leftover cold chicken, warm it in the broth for a few minutes.
Finishing Touches
- Once noodles are tender, stir in spinach or kale and cook for an additional minute until wilted.
- Taste and season with salt and pepper to suit your preference.
- Ladle into bowls and garnish with fresh parsley.
- Pro Tip: Add greens at the very end to keep their color and texture bright.
