Classic Ginger Garlic Chicken Noodle Soup
A fast and comforting chicken noodle soup enriched with fresh ginger and garlic, perfect for weeknight dinners and cozy cold-weather meals.
Ingredients
For the soup base
- 4 cups chicken broth Use low-sodium for better control over salt.
- 2 tablespoons fresh ginger, minced Use young ginger for best flavor.
- 4 cloves garlic, minced Use large, meaty cloves.
- 2 carrots sliced Slice thin to maintain texture.
- 1 onion chopped
- 2 tablespoons soy sauce Low-sodium preferred.
For the noodles and garnish
- 200 g egg noodles Fresh will cook quickly; adjust timing for dried.
- 2 chicken breasts cooked and shredded Use warm shredded chicken for best texture.
- Fresh parsley or green onions For garnish.
Instructions
Preparation
- Heat a drizzle of oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and minced ginger. Cook until the onion is translucent and the mixture smells fragrant, about 3–4 minutes.
- Toss in the sliced carrots and cook for another 2–3 minutes.
Building the broth
- Pour in the chicken broth and bring everything up to a gentle simmer.
- Taste for seasoning and add a splash of soy sauce for umami depth.
Cooking the noodles
- Add the egg noodles and follow package timing, usually 4–6 minutes for fresh noodles.
- Stir occasionally to prevent sticking and check doneness regularly.
Finishing touches
- Stir in the shredded chicken and warm through for a minute or two.
- Adjust soy sauce, salt, and pepper to taste.
Serving
- Ladle the soup into bowls and top with chopped parsley or sliced green onions.
- Serve immediately while piping hot.
Notes
For a spicier kick, stir in a teaspoon of chili garlic sauce when adding the broth. Cook noodles separately if storing leftovers to prevent mushiness.