Ginger Garlic Chicken Noodle Soup

A comforting bowl of chicken noodle soup featuring bright ginger and garlic, perfect for quick weeknight dinners or when you're feeling under the weather.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Comfort Food

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 pieces chicken breasts, cooked and shredded Rotisserie chicken works well.
4 cups chicken broth Use low-sodium if you plan to salt later.
1 tablespoon fresh ginger, minced About a 1-inch knob.
3 cloves garlic, minced
1 cup carrots, sliced About 1–2 medium carrots.
1 cup celery, sliced About 2 stalks.
2 cups egg noodles Can swap for wide rice noodles for a gluten-free option.
to taste Salt and pepper
as needed Chopped green onions for garnish

Method

Preparation

Heat a splash of oil in a large pot over medium heat.
Add the minced ginger and garlic and sauté for 1 to 2 minutes until fragrant and lightly golden. Stir constantly to avoid burning.
Add the sliced carrots and celery and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and bring it to a boil.
Add the shredded chicken and the egg noodles. Reduce heat to a simmer and cook until the noodles are tender, about 7 minutes depending on the noodle size.
Season with salt and pepper to taste.
Ladle into bowls and garnish with chopped green onions. Serve hot.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 35gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 500mgFiber: 3gSugar: 2g

Notes

Serve this soup with sides like buttered toast or a crisp green salad. For a heartier meal, top with a soft-boiled egg or spoon over steamed rice. A squeeze of lemon brightens the ginger notes. Store leftovers in an airtight container for up to 3 days, or freeze without noodles for up to 3 months.

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