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Ginger Garlic Chicken Noodle Soup

Bowl of ginger garlic chicken noodle soup with egg noodles, julienned carrots, wilted spinach, and green onion garnish
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A bold, comforting Asian-inspired soup with tender chicken, silky noodles, and fresh vegetables in a rich ginger garlic broth. Simple to make and deeply satisfying.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 6 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 8 oz egg noodles or ramen noodles
  • 2 carrots, julienned
  • 2 cups baby spinach
  • 1 cup mushrooms, sliced
  • 3 green onions, sliced
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken in a single layer and cook for 3 to 4 minutes until lightly browned on the outside. Remove and set aside.
  2. In the same pot, add minced garlic and grated ginger. Saute for 1 to 2 minutes, stirring constantly, until fragrant. Do not let the garlic burn.
  3. Pour in chicken broth and soy sauce. Stir to lift browned bits from the bottom. Bring to a gentle simmer over medium heat, about 3 to 4 minutes.
  4. Add egg noodles and julienned carrots. Cook for 5 to 7 minutes, stirring occasionally, until noodles are almost tender with a slight bite remaining.
  5. Add sliced mushrooms and cook for 2 to 3 more minutes until softened.
  6. Return browned chicken to the pot and add baby spinach. Cook for 2 minutes until spinach wilts and chicken reaches an internal temperature of 165 degrees F.
  7. Remove from heat and stir in sesame oil.
  8. Ladle into bowls and garnish with sliced green onions and fresh cilantro. Serve immediately.

Notes

  • Store noodles separately from broth in leftovers to prevent them becoming soft and bloated.
  • For a spicier version, stir in a teaspoon of chili garlic sauce or red pepper flakes in Step 2.
  • Rotisserie chicken works great as a shortcut. Skip browning and add shredded chicken directly in Step 6.
  • To freeze, leave noodles out entirely. Freeze broth and chicken for up to 3 months and cook fresh noodles when ready to serve.

Nutrition

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