Ginger Garlic Chicken Noodle Soup: An Incredible Ultimate Recipe
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4.4 from 63 reviews
A comforting and flavorful Ginger Garlic Chicken Noodle Soup featuring tender chicken, fresh ginger and garlic, hearty vegetables, and tender noodles in a savory broth, garnished with fresh herbs.
Total Time:50 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
4 cups chicken broth
2 cups water
2 carrots, sliced
2 stalks celery, sliced
2 cups egg noodles or your preferred noodles
1 cup bok choy or spinach
1 teaspoon soy sauce (optional)
Salt and pepper to taste
Fresh cilantro or green onions for garnish
Instructions
Heat Oil: In a large pot, heat the vegetable oil over medium heat.
Cook Chicken: Add the chicken pieces to the pot and cook until browned, about 7 minutes. Remove the chicken and set it aside.
Sauté Aromatics: In the same pot, add the diced onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
Add Broth and Water: Pour in the chicken broth and water. Stir well to combine.
Incorporate Vegetables: Add the sliced carrots and celery. Bring the mixture to a boil.
Simmer: Reduce the heat and let the soup simmer for 15 minutes until the vegetables are tender.
Return Chicken: Add the browned chicken back into the pot, along with the soy sauce if using.
Cook Noodles: Stir in the noodles and cook according to package instructions, about 7 minutes.
Add Greens: In the last few minutes of cooking, add the bok choy or spinach to wilt.
Season: Taste the soup and season with salt and pepper to your preference.
Serve: Ladle the soup into bowls and garnish with fresh cilantro or green onions.
Notes
Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
Substitute egg noodles with rice noodles or gluten-free noodles if preferred.
Adjust ginger and garlic quantities to suit your taste for more or less pungency.
Soy sauce is optional but adds depth; use low-sodium soy sauce to reduce salt.
Fresh herbs like cilantro or green onions brighten the finished soup.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
