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Aromatic Ginger Garlic Chicken Noodle Soup

Bowl of ginger garlic chicken noodle soup topped with green onions and fresh cilantro
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A comforting one-pot ginger garlic chicken noodle soup with tender chicken, hearty noodles, and a deeply fragrant broth made with fresh ginger and garlic. Simple to make and perfect for cold days or anytime you need a satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 medium onion, diced
  • 2 carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 6 cups low-sodium chicken broth
  • 8 ounces egg noodles or rice noodles
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, sliced
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add chicken pieces in a single layer and cook for 5 to 7 minutes, turning once, until golden brown on all sides. Remove chicken and set aside on a plate.
  2. In the same pot over medium heat, add diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened and onion is translucent.
  3. Add minced garlic and grated ginger. Stir constantly for 1 minute until very fragrant. Watch closely to prevent the garlic from burning.
  4. Pour in chicken broth and raise heat to high. Bring to a full boil. Scrape up any browned bits from the bottom of the pot using a wooden spoon.
  5. Add egg noodles and cook according to package directions, about 6 to 8 minutes. Taste 1 minute before the suggested time. Pull them when just tender as they will continue softening in the hot broth.
  6. Return the browned chicken to the pot. Stir in soy sauce and sesame oil. Simmer for 2 to 3 minutes until chicken is heated through. Season with salt and pepper to taste.
  7. Ladle into bowls and top with sliced green onions and fresh cilantro. Serve immediately.

Notes

  • Use shredded rotisserie chicken to save time. Skip the browning step and add it at the end with the soy sauce and sesame oil.
  • For a spicier version, add red pepper flakes or a small dash of sriracha in Step 7.
  • Freeze the soup without noodles for up to 3 months. Cook fresh noodles separately when reheating.
  • For extra vegetables, stir in bok choy, sliced mushrooms, or baby spinach during the last 2 minutes of cooking.
  • To thicken the broth, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened.

Nutrition

Find it online: https://www.benefitiany.com/cozy-ginger-garlic-chicken-noodle-soup/