From Mila's kitchen
Ginger garlic chicken noodle soup simmers chicken with onion, carrots, celery, fresh ginger, garlic, and broth, then finishes with egg noodles, soy sauce, and green onions. The 45-minute stovetop method keeps the aromatics distinct and adds the noodles only after the chicken has been shredded.
Recipe
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 cups chicken broth
- Salt and black pepper, to taste
- To finish:
- 6 oz egg noodles
- 2 tbsp soy sauce or tamari
- 2 green onions, sliced
- Optional add-ins:
- Fresh parsley
- Lemon juice
- Sesame oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and sauté until softened.
- Stir in garlic and ginger and cook until fragrant.
- Add chicken and chicken broth.
- Season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Add egg noodles and cook until tender.
- Stir in soy sauce and green onions.
- Taste and adjust seasoning.
- Serve hot.
Recipe Notes
- • Ginger and garlic boost flavor and warmth.
- • Add chili oil or sriracha for heat.
- • Leftovers keep well for 2–3 days.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 420
- Sugar
- 4g
- Sodium
- 780mg
- Fat
- 12g
- Saturated Fat
- 2g
- Unsaturated Fat
- 8g
- Trans Fat
- 0g
- Carbohydrates
- 38g
- Fiber
- 3g
- Protein
- 34g
- Cholesterol
- 95mg
Method at a glance
Why this recipe works
- Cooking ginger and garlic briefly after the vegetables softens their raw edge before the broth is added.
- Removing the cooked chicken before adding noodles makes shredding easier and prevents the chicken from breaking into the noodle cooking water.
Recipe-specific success guide
- Keep the broth at a gentle simmer while the chicken cooks and verify the thickest piece reaches 165°F before shredding.
- Add the egg noodles only when the soup is otherwise ready; they continue to soften as they sit in hot broth.
- Taste after adding soy sauce before adding more salt.
Troubleshooting
The noodles became soft in leftovers
They continued absorbing broth after cooking. For make-ahead portions, cook noodles separately and add them to each bowl.
The broth tastes flat
First check salt after the soy sauce is added. A small amount of the listed optional lemon juice can brighten the finished broth without changing the cooking method.
Storage and reheating
Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165°F; add broth if noodles stored in the soup absorbed too much liquid.
What to serve with it
This is a complete light meal; serve bread alongside only if you want something for the broth.
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