Go Back
–+ servings

Ginger Garlic Chicken Noodle Soup

A comforting and fragrant chicken noodle soup infused with ginger and garlic, perfect for soothing days or quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, cooked and shredded Rotisserie or poached work great.
  • 4 cups chicken broth Low-sodium if you plan to salt later.
  • 1 cup noodles Egg noodles for a richer bite, rice noodles for a lighter soup.
  • 2 tablespoons ginger, minced Fresh is best for brightness.
  • 3 cloves garlic, minced
  • 1 piece onion, diced
  • 2 pieces carrots, sliced thinly
  • 1 piece celery stalk, diced
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Heat a drizzle of oil in a large pot over medium heat.
  2. Add the diced onion, minced ginger, and minced garlic. Sauté until the onion starts to soften, about 2–3 minutes.
  3. Add the sliced carrots and diced celery. Cook until the vegetables are tender, about 5 more minutes.
  4. Pour in the chicken broth and bring the pot to a boil.
  5. Add the noodles and cook them according to the package instructions, stirring occasionally so they don’t stick.
  6. Stir in the shredded chicken and let it warm through for 2–3 minutes.
  7. Taste and season with salt and pepper. Remove from heat.
  8. Ladle into bowls and sprinkle with fresh parsley before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 9gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 4g

Notes

For texture contrast, add a handful of chopped green onions or a squeeze of lemon. Cool leftovers quickly and store in the fridge for up to 3–4 days. To freeze, remove noodles first. Reheat soup gently to 165°F (74°C) before serving.

Tried this recipe?

Let us know how it was!